Best 3 Jamie Olivers Mashed Root Vegetables Recipes
In a culinary world teeming with diverse flavors and textures, root vegetables often take a backseat to more glamorous ingredients. Yet, these humble gems, buried beneath the earth's surface, hold a treasure trove of earthy flavors and essential nutrients. In this article, we embark on a culinary journey to celebrate the versatility and goodness of root vegetables through a collection of tantalizing recipes. From Jamie Oliver's classic Mashed Root Vegetables, a comforting and colorful dish perfect for a cozy dinner, to the vibrant and flavorful Roasted Root Vegetables with Za'atar, a symphony of sweet and savory flavors, each recipe showcases the unique charm of these often-overlooked ingredients. Whether you're a seasoned cook or just starting your culinary adventures, these recipes will inspire you to explore the endless possibilities that root vegetables have to offer.
Here are our top 3 tried and tested recipes!
SAVORY MASHED ROOT VEGETABLES
Steps:
- Place all the vegetables and garlic in a large pot and fill with cool water to cover; season with a teaspoon of salt. Bring to boil over medium heat and simmer for about 30 minutes, until the vegetables are very tender.
- While the vegetables are cooking, combine the heavy cream, butter, and herbs in a pot and heat over low flame to melt the butter and infuse the herb flavor into the cream ¿ do not allow to boil. Shut off the heat, cover, and let steep until needed. When ready to use, remove the herb stems and the bay leaves.
- Drain vegetables and put them into a large mixing bowl. Mash with a potato masher. Stir in the warm cream mixture and mix until the liquid is absorbed and the vegetables are smooth; season with salt and pepper. Put the mashed root vegetables in a serving bowl, garnish with chopped chives and drizzle with a healthy dose of olive oil.
ROOT VEGETABLE MASH
Mash doesn't have to be all about potatoes. This superhealthy side adds swede and carrots to the mix for a veggie treat
Provided by Good Food team
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 4
Steps:
- Place the potatoes, swede and carrots in a large pan of salted water. Bring to the boil and cook for 20-25 mins until tender. Drain and mash with a potato masher. Add the butter and a generous amount of seasoning.
Nutrition Facts : Calories 171 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
JAMIE OLIVER'S GRILLED VEGETABLES
The best grilled vegetables with taste! Most grilled vegies get soggy and taste like the dressing or marinade used with them rather than the taste of the vegie. This recipe gives you the opposite. Use whatever vegetables you like to grill and whichever herbs you have on hand or even citrus in place of the basil. This is from Jamie's Kitchen.
Provided by Penny Stettinius
Categories Onions
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Wash your vegetables.
- Heat the grill or griddle pan, put the whole peppers on and get them black on all sides.
- While still hot, put them in a bowl, cover with plastic wrap and leave to cool.
- Slice the zucchini 1/4" thick and do the same to the fennel, reserving the herby tops.
- Grill the zucchini and fennel together on the grill for about a minute on each side, or until nicely charred. You don't want them too black or too raw.
- Remove to a clean dish towel in one layer, making sure they don't sit on top of each other or they will steam and get soggy.
- Cut the eggplant across into slices 1/2" thick.
- Grill the slices, turning 4 times to get the nice grill marks.
- Remove to the towel.
- Boil the baby leeks in salted water until they're just cooked.
- Drain and rub with a little olive oil, and grill until lightly marked.
- Peel the peppers and cut into strips.
- Put all the grilled vegetables into a big bowl.
- Take about 1/4 of the basil leaves and bash them with a mortar and pestle with a good pinch of seasoning until you have a smooth pulp.
- Add about 8 TBS of extra virgin olive oil and the vinegar, to taste.
- Pout this over the vegetables and toss quickly so that everything gets coated in the lovely basil oil, then throw in the remining basil leaves.
- Slice the garlic really thin to give you a delicate flavor and add to the bowl along with the fennel tops.
- Mix everything together, and serve on a large plate at room temperature.
Nutrition Facts : Calories 211.6, Fat 1.4, SaturatedFat 0.2, Sodium 81.3, Carbohydrate 49, Fiber 12, Sugar 13.8, Protein 7.3
Tips:
- Choose the right vegetables: Jamie Oliver recommends using a variety of root vegetables, such as carrots, parsnips, turnips, and sweet potatoes. You can also add other vegetables, such as potatoes, celery, or leeks.
- Roast the vegetables first: Roasting the vegetables before mashing them enhances their flavor and gives them a slightly caramelized texture.
- Use a potato ricer: A potato ricer is the best tool for getting a smooth and lump-free mash. If you don't have a potato ricer, you can use a food processor or a hand masher.
- Add milk or cream: Milk or cream will help to make the mash smooth and creamy. You can also use vegetable stock or water if you prefer a lighter mash.
- Season to taste: Season the mash with salt, pepper, and other herbs and spices to taste. You can also add a knob of butter or a drizzle of olive oil for extra flavor.
Conclusion:
Jamie Oliver's mashed root vegetables are a delicious and versatile side dish that can be served with a variety of main courses. The roasting process brings out the natural sweetness of the vegetables, and the mash is smooth and creamy. This dish is also a good source of vitamins and minerals, making it a healthy choice for your family.
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