Best 3 Mashed Root Vegetables With Bacon Vinaigrette Recipes
Indulge in a medley of flavors with our enticing mashed root vegetables adorned with a tantalizing bacon vinaigrette. This culinary masterpiece transforms ordinary root vegetables into an extraordinary dish, blending the earthy sweetness of carrots, parsnips, and turnips with the crispy indulgence of bacon and the tangy zest of a homemade vinaigrette. Each bite offers a symphony of textures and flavors, making this dish a delightful side or even a satisfying main course. Elevate your meal with this medley of mashed root vegetables, featuring variations that cater to diverse dietary preferences. Whether you're a dedicated carnivore, a devoted vegetarian, or a health-conscious vegan, we've got you covered. Dive into the classic Bacon Vinaigrette Mashed Root Vegetables for a savory treat, or embrace the lighter side with our Vegan Mashed Root Vegetables with Lemon-Tahini Dressing. For a gluten-free option, try our Mashed Root Vegetables with Herb Butter, where the aromatic herbs and creamy butter take center stage. Each recipe promises a unique culinary experience, ensuring that every palate finds its match.
Check out the recipes below so you can choose the best recipe for yourself!
CREAMY MASHED ROOT VEGETABLES
Steps:
- Set a large pot over high heat and add the milk, cream, salt, thyme and bay leaves. Peel and cut the turnips into 1-inch chunks. Add to the pot and cover partially with a lid. Bring to a boil, and then reduce the heat to a simmer and cook the turnips for 30 minutes.
- Cut the potatoes into 1-inch chunks. After the turnips have cooked for 30 minutes (it takes longer than the potatoes to cook), add the potatoes and continue to simmer until all the vegetables are very tender, about 20 more minutes (the tip of a paring knife should go through with little resistance). Discard the bay leaves and thyme. Drain the turnips and potatoes, reserving 2 cups of cooking liquid, and then mash. Add the cooking liquid and butter. Mix well and season with salt and pepper.
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.
MASHED ROOT VEGETABLES
Provided by Ken Haedrich
Categories Potato Vegetable Side Thanksgiving Vegetarian Root Vegetable Fall Rutabaga Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Cook first 4 ingredients in large pot of boiling salted water until almost tender, about 20 minutes. Add potatoes and continue cooking until all vegetables are very tender, about 15 minutes longer. Drain. Discard bay leaf. Return vegetables to same pot. Stir over medium heat to allow excess water to evaporate, about 2 minutes. Add butter; mash until vegetables are almost smooth. Mix in 1 tablespoon parsley. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring often.) Transfer vegetables to bowl. Sprinkle with remaining 1 tablespoon parsley.
Tips:
- Choose the right root vegetables: For this recipe, firm and starchy root vegetables like potatoes, carrots, parsnips, and turnips work best. Avoid using delicate vegetables like radishes or beets, as they tend to break down too much during cooking.
- Cut the vegetables evenly: Cutting the vegetables into uniform pieces will ensure that they cook evenly. Aim for pieces that are about 1-2 inches in size.
- Don't overcook the vegetables: Root vegetables should be cooked until they are tender but still hold their shape. Overcooking will make them mushy and bland.
- Use a good quality bacon: The bacon vinaigrette is a key component of this dish, so it's important to use a good quality bacon. Look for bacon that is thick-cut and has a good smoke flavor.
- Make the vinaigrette ahead of time: The bacon vinaigrette can be made ahead of time and stored in the refrigerator for up to 3 days. This makes it a great option for a quick and easy weeknight meal.
Conclusion:
Mashed root vegetables with bacon vinaigrette is a delicious and versatile dish that can be served as a side dish or main course. It's a great way to use up leftover root vegetables, and it's also a healthy and satisfying meal. The bacon vinaigrette adds a smoky and savory flavor to the dish, and it's sure to be a hit with everyone at the table.
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