Best 2 Root Vegetable Mash Recipes

When the weather outside turns cold and frosty, it's time to bring out the root vegetables. These hearty, earthy vegetables are packed with flavor and nutrients, and they make an excellent base for a warm and comforting mash. With a variety of root vegetables to choose from, such as potatoes, carrots, parsnips, turnips, and beets, the possibilities are endless. Whether you prefer a classic mashed potato dish or something a little more adventurous, there's a root vegetable mash recipe out there that will satisfy your taste buds.

Here are our top 2 tried and tested recipes!

HORSERADISH-GLAZED BRISKET AND SHORT RIBS WITH ROOT VEGETABLE MASH

Horseradish-Glazed Brisket and Short Ribs with Root Vegetable Mash image

Provided by Molly Stevens

Categories Potato Low Cal High Fiber Dinner Horseradish Meat Root Vegetable Fall Rutabaga Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 8 servings

Number Of Ingredients 19

Ingredients

1 cup celery leaves
3 whole cloves
2 Turkish bay leaves
2 cardamom pods
1 garlic clove, peeled
1/4 teaspoon whole black peppercorns
1 3 1/2- to 3 3/4-pound flat-cut beef brisket
2 pounds bone-in beef short ribs (about 6 medium)
1 medium onion, peeled
1 tablespoon coarse kosher salt
4 cups 1- to 1 1/2-inch cubes peeled celery root (celeriac; about 1 large)
4 cups 3/4-inch cubes peeled trimmed rutabaga (about 2 large)
2 1/2 cups 1 1/2-inch cubes peeled Yukon Gold potatoes (about 1 pound)
1/4 cup (1/2 stick) unsalted butter, room temperature
3 tablespoons prepared white horseradish
3 tablespoons Dijon mustard
3 tablespoons (packed) golden brown sugar
Special Equipment
Cheesecloth

Steps:

Stack three 8-inch squares cheesecloth on work surface. Place celery leaves and next 5 ingredients in center of square. Gather up edges of cheesecloth; tie with kitchen string and set packet aside.
Place brisket and short ribs in heavy large wide pot. Add enough water to pot to cover meat. Bring to simmer over medium heat. Skim any impurities that rise to surface. Reduce heat to maintain gentle simmer. Add packet, onion, and 1 tablespoon coarse salt. Cover; simmer until meat is fork-tender, about 2 hours for short ribs and 3 1/4 to 3 1/2 hours for brisket. Transfer meats to 15x10x2-inch glass baking dish. Remove and discard bones from short ribs. Remove and discard packet and most of onion from cooking liquid. DO AHEAD: Can be made 1 day ahead. Cool cooking liquid and meats slightly, then chill separately until cold. Cover each; keep chilled.
Bring meat cooking liquid to boil; add celery root, rutabaga, and potatoes. Reduce heat to medium and cook uncovered until vegetables are tender, about 45 minutes. Drain vegetables, reserving 3 cups cooking liquid. Return vegetables to pot and stir over low heat 1 minute to dry. Mash vegetables with potato masher to coarse puree. Mash in butter. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium-low heat before serving, adding reserved meat cooking liquid by tablespoonfuls as needed to moisten.
Preheat oven to 375°F. Whisk horseradish, mustard, and sugar in small bowl. Brush 3 tablespoons horseradish sauce over meats in dish. Sprinkle with salt and pepper. Roast meats until browned and heated through, 35 to 45 minutes. Transfer meats to work surface. Thinly slice across grain. Place on platter. Drizzle 2 cups reserved cooking liquid around. Serve with vegetable mash and horseradish sauce.

ROOT VEGETABLE MASH

Root Vegetable Mash image

Provided by Food Network Kitchen

Categories side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1 pound russet potatoes (about 2 medium), peeled and chopped
1 medium celery root (about 1 1/2 pounds), peeled and chopped
1 large parsnip, peeled, tough core removed, and chopped
1 bay leaf
Kosher salt
1 stick salted butter, at room temperature
1/4 to 1/2 cup milk, warmed
Freshly ground pepper
Freshly grated nutmeg

Steps:

Combine the potatoes, celery root, parsnip and bay leaf in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium and simmer until the vegetables are very tender, about 15 minutes.
Drain the vegetables and discard the bay leaf. Transfer to a food processor, add the butter and puree, gradually adding the milk, until smooth. Season with salt and pepper. Transfer to a serving dish and sprinkle with nutmeg.

Tips:

Choose the best root vegetables: Look for firm, unblemished vegetables with no signs of sprouting or decay. For a sweeter mash, choose root vegetables that are in season.
Scrub and peel the vegetables: Scrub the root vegetables thoroughly to remove any dirt or debris. Peel the vegetables if desired, though leaving the skin on can add extra nutrients and flavor to the mash.
Cut the vegetables into uniform pieces: Cut the vegetables into evenly sized pieces so that they cook evenly. This will help to ensure that the mash has a smooth and consistent texture.
Cook the vegetables until tender: Boil or steam the vegetables until they are tender enough to be easily pierced with a fork. Overcooking the vegetables will make them mushy, so be careful not to overcook them.
Drain the vegetables well: Drain the vegetables thoroughly before mashing them. This will help to prevent the mash from becoming watery.
Mash the vegetables: Mash the vegetables until they are smooth and creamy. You can use a potato masher, a food processor, or an immersion blender to mash the vegetables.
Season the mash to taste: Season the mash with salt, pepper, and other desired seasonings. You can also add butter, milk, or cream to make the mash richer and creamier.
Serve the mash immediately: Serve the mash immediately while it is still hot. You can garnish the mash with fresh herbs or grated Parmesan cheese.

Conclusion:

Root vegetable mash is a delicious and versatile dish that can be enjoyed as a side dish, a main course, or even a snack. It is a great way to get your daily dose of vegetables, and it is also a good source of fiber, vitamins, and minerals. With so many different ways to make root vegetable mash, there is sure to be a recipe that everyone will enjoy.