Best 9 Mashed Root Vegetables With Horseradish Recipes

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Immerse yourself in a symphony of flavors with our collection of delectable mashed root vegetable recipes, each infused with a delightful horseradish twist. From classic parsnips and carrots to unexpected sweet potatoes and beets, these dishes promise a culinary journey that will tantalize your taste buds. Embark on a voyage of textures and colors as you explore these culinary creations, ranging from the earthy sweetness of parsnips to the vibrant hues of beets.

1. **Parsnip and Carrot Mash with Horseradish Cream:** Experience a harmonious blend of flavors in this classic combination of parsnips and carrots, elevated by a creamy horseradish sauce. The natural sweetness of the vegetables complements the sharpness of the horseradish, resulting in a dish that is both comforting and invigorating.

2. **Sweet Potato and Apple Mash with Horseradish Butter:** Indulge in a delightful fusion of sweet and savory with this mashed sweet potato dish, enhanced by the addition of crisp apples and a rich horseradish butter. The natural sweetness of the sweet potatoes and apples is perfectly balanced by the spicy kick of the horseradish, creating a harmonious and satisfying dish.

3. **Beet and Parsnip Mash with Horseradish Gremolata:** Discover a vibrant and flavorful combination in this beet and parsnip mash, topped with a vibrant horseradish gremolata. The earthy sweetness of the beets and parsnips is elevated by the zesty and aromatic gremolata, resulting in a dish that is both visually appealing and bursting with flavor.

4. **Rutabaga and Celery Root Mash with Horseradish Vinaigrette:** Embark on a culinary adventure with this unique mash featuring rutabaga and celery root, complemented by a tangy horseradish vinaigrette. The slightly bitter notes of the rutabaga and celery root are perfectly balanced by the sharpness of the horseradish, creating a dish that is both intriguing and delicious.

5. **Mashed Root Vegetable Medley with Horseradish Sauce:** Experience a symphony of flavors in this medley of mashed root vegetables, including parsnips, carrots, sweet potatoes, and beets, all brought together by a creamy horseradish sauce. The diverse textures and flavors of the vegetables combine beautifully, complemented by the spicy kick of the horseradish, resulting in a dish that is both hearty and satisfying.

Here are our top 9 tried and tested recipes!

SAVORY MASHED ROOT VEGETABLES



Savory Mashed Root Vegetables image

Provided by Tyler Florence

Categories     side-dish

Time 38m

Yield 12 servings

Number Of Ingredients 10

3 pounds assorted root vegetables, such as carrots, parsnips, turnips, and rutabaga, coarsely chopped
4 garlic cloves
1 teaspoon salt
2 cups heavy cream
1/2 cup (1 stick) unsalted butter
1 handful fresh thyme sprigs
2 bay leaves
Kosher salt and freshly ground black pepper
1 bunch fresh chives, chopped
Extra-virgin olive oil

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.

CREAMY MASHED ROOT VEGETABLES



Creamy Mashed Root Vegetables image

Provided by Guy Fieri

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

5 cups whole milk
2 1/2 cups heavy cream
2 tablespoons kosher salt, plus more for seasoning
4 sprigs fresh thyme
2 fresh bay leaves
2 pounds turnips
2 pounds Yukon gold potatoes
3 tablespoons unsalted butter, cut into cubes
Freshly cracked black pepper

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.

MASHED ROOT VEGETABLES WITH HORSERADISH



Mashed Root Vegetables with Horseradish image

Categories     Milk/Cream     Potato     Side     Vegetarian     Quick & Easy     Root Vegetable     Parsnip     Turnip     Gourmet

Yield Serves 4

Number Of Ingredients 6

2 turnips, peeled and cut into 1/2-inch pieces
3 parsnips, peeled and cut into 1/2-inch pieces
2 russet (baking) potatoes (about 1 pound)
1/4 cup heavy cream
1/2 stick (1/4 cup) unsalted butter
2 to 3 tablespoons finely grated peeled fresh horseradish or drained ;bottled

Steps:

  • In a large saucepan of boiling salted water cook the turnips and the parsnips for 10 minutes, add the potatoes, peeled and cut into 1/2-inch pieces, and boil the vegetables for 10 to 12 minutes, or until they are tender. While the vegetables are cooking, in a small saucepan heat the cream, the butter, and the horseradish to taste over low heat until the mixture is hot and keep it warm. Drain the vegetables, in the pan cook them over high heat, shaking the pan, for 30 seconds, or until any excess liquid is evaporated, and remove the pan from the heat. Add the cream mixture to the potato mixture, straining it through a fine sieve and pressing hard on the solids if desired. In a bowl mash the vegetables with a potato masher until they are smooth and stir in salt and pepper to taste.

ROOT VEGGIE SALAD WITH HORSERADISH DRESSING



Root Veggie Salad with Horseradish Dressing image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

1/2 tablespoon prepared horseradish
1/2 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon honey
3 tablespoons extra-virgin olive oil
1 (12-ounce) sack shredded carrots
8 radishes, thinly sliced
1/2 cup chopped flat-leaf parsley, 2 generous handfuls
2 to 3 sprigs dill, chopped
Salt and freshly ground black pepper

Steps:

  • In a salad bowl combine the horseradish, mustard, red wine vinegar and honey. In a slow steady steam add the extra-virgin olive oil and whisk to combine. Add the carrots, radishes, dill and parsley, toss to coat. Season with salt and pepper, toss again and serve.

CELERY ROOT AND POTATO MASH WITH HORSERADISH



Celery Root and Potato Mash with Horseradish image

Provided by Tyler Florence

Categories     side-dish

Time 55m

Yield 5 cups

Number Of Ingredients 8

2 celery roots (about 1 1/2 pounds each), peeled and cut into 1-inch cubes
3 pounds baking potatoes, peeled and cut into 1-inch cubes
1 teaspoon salt, plus kosher salt and freshly ground black pepper, for seasoning
1/2 cup heavy cream
1/2 cup (1 stick) unsalted butter
1 tablespoon grated fresh or prepared horseradish
Chopped fresh chives, for garnish
Extra-virgin olive oil

Steps:

  • Place the celery root and potatoes in a medium saucepan and cover with cold water; add a teaspoon of salt. Bring to boil over medium heat and simmer for 15 to 20 minutes, until the celery root and potatoes are very tender. Drain the water from the vegetables and pass them through a food mill or a ricer into a large mixing bowl. Stir in the cream, butter, and horseradish until the cream is absorbed and the mixture is smooth. Season with kosher salt and pepper and garnish with chopped chives. Drizzle with a healthy dose of olive oil and serve.

ROOT VEGETABLE HASH WITH HORSERADISH CREAM



Root Vegetable Hash with Horseradish Cream image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon prepared horseradish
1/2 cup sour cream
1/4 teaspoon kosher salt
Pinch freshly ground pepper
4 tablespoons butter, diced
1 onion, sliced thinly, 1 cup (4 ounces)
2 springs fresh rosemary
3 garlic cloves, minced
1 pound Yukon gold or other waxy potatoes, skin on
1 large carrot (2 to 3 ounces)
1 large beet, peeled (4 ounces)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • For the horseradish cream, whisk the horseradish into the sour cream and season with salt and pepper, to taste.
  • Heat 2 tablespoons of the butter in a large (10-inch) nonstick skillet over moderate heat. Add the onion and rosemary and cook, stirring occasionally until soft, about 10 minutes. Add the garlic to the onion and cook another minute.
  • Meanwhile, with the shredding blade of a food processor, or with a box grater, grate the potatoes into a colander. Rinse and pat very dry. (Giving them a turn in a salad spinner helps, too.)
  • Stir the potatoes into the vegetables in the skillet. Cook the potatoes, undisturbed until they get crusty on the bottom. Then, stir the crispy bottom into the tender potato, and continue to cook to re-crisp the bottom. Continue this browning and periodic stirring until the potatoes are almost cooked through, about 8 minutes. Meanwhile, shred the carrot and beet.
  • Remove the rosemary sprigs. Stir the carrot and beets into the potato hash, and cook until slightly soft, about 5 minutes. Press the hash into an even cake. Add the remaining 2 tablespoons of butter in bits along the sides of the skillet, and then brown the hash over high heat. Turn the hash in large sections with a spatula to brown the other sides, another minute.
  • Divide the vegetable hash among 4 plates and serve warm with the horseradish cream.
  • Copyright 2005 Television Food Network, G.P. All rights reserved.

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

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.

ROASTED VEGETABLES WITH HORSERADISH DRESSING



Roasted Vegetables With Horseradish Dressing image

I got this recipe from my sister, but have changed it to suit us. Great as a side dish for beef, lamb, or oven roasted salmon. Good vegan dish too. You can discard the garlic, or squeeze it over the vegetables as we do.

Provided by JustJanS

Categories     Vegetable

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 15

4 small beetroots, trimmed and scrubbed
2 large potatoes, scrubbed and quartered
2 small turnips, peeled and quartered
1/2 bunch dutch baby carrots, trimmed and peeled
6 tiny onions
12 cloves garlic, unpeeled
olive oil
salt and pepper
fresh parsley, chopped,to garnish
1 clove garlic, finely chopped
1 tablespoon horseradish cream
1 teaspoon mustard (I used lemon and dill)
2 teaspoons red wine vinegar
1/4 cup virgin olive oil
salt and pepper

Steps:

  • Wrap the beetroot together in foil (like a package) and place in a 190c oven for 20 minutes.
  • Place the remaining ingredients (except the chopped parsley) in a baking tray, drizzle with olive oil, and season to taste.
  • Place in the oven with the beeroot parcel and cook for 1 hour more, or until tender.
  • Cool the vegetables slightly, then peel the beetroot and tiny onions-quarter the beetroot.
  • Toss all vegetables together gently, then serve on a platter with the dressing drizzled over, scatter with chopped fresh parsley.
  • Good with beef, lamb or oven roasted salmon.
  • HORSERADISH CREAM:.
  • Combine garlic, horseradish and mustard.
  • Gradually whisk in oil and vinegar.
  • Season to taste.

Nutrition Facts : Calories 378.4, Fat 14, SaturatedFat 2, Sodium 102.7, Carbohydrate 59.6, Fiber 8.3, Sugar 14.1, Protein 7.1

WINTER VEGETABLES WITH HORSERADISH DILL BUTTER



Winter Vegetables with Horseradish Dill Butter image

Categories     Potato     Steam     Vegetarian     Quick & Easy     High Fiber     Low/No Sugar     Horseradish     Vinegar     Carrot     Parsnip     Turnip     Winter     Brussels Sprout     Dill     Gourmet

Yield Serves 18

Number Of Ingredients 9

6 pounds small red potatoes, quartered and reserved in a bowl of cold water
3 pounds Brussel sprouts, trimmed and halved
1 1/2 pounds parsnips, peeled and cut into 2-inch sticks
1 1/2 pounds carrots, peeled and cut diagonally 1 inch thick
1 1/2 pounds small turnips, peeled and cut into sixths
3 sticks (1 1/2 cups) unsalted butter
1/3 cup drained bottled horseradish
1/3 cup cider vinegar
1/3 cup minced fresh dill

Steps:

  • In a large vegetable steamer set over boiling water steam separately the potatoes, the Brussels sprouts, the parsnips, the carrots, and the turnips for 8 to 12 minutes, or until they are just tender. In a saucepan melt the butter over moderate heat, stir in the horseradish, the vinegar, the dill, and salt and pepper to taste, and in a large baking pan toss the vegetables with the butter mixture. Keep the vegetables warm, covered, in a 200°F. oven.

Tips:

  • Choose the right vegetables: Use a variety of root vegetables, such as carrots, parsnips, turnips, and rutabagas. For a sweeter flavor, add some sweet potatoes or butternut squash.
  • Roast the vegetables: Roasting brings out the natural sweetness of the vegetables and gives them a slightly caramelized flavor.
  • Use fresh herbs: Fresh herbs, such as thyme, rosemary, and sage, add a bright, aromatic flavor to the dish.
  • Don't overcook the vegetables: The vegetables should be tender but still have a slight bite to them.
  • Make the horseradish sauce ahead of time: The horseradish sauce can be made up to 3 days in advance. This makes it a great dish for entertaining.

Conclusion:

Mashed root vegetables with horseradish is a delicious and healthy side dish that is perfect for any occasion, be it holiday dinners, potlucks, or family meals. It is elegantly simple and easy to make, yet hearty, satisfying, and full of flavors. The horseradish adds a delightful kick that cuts through the sweetness of the vegetables. You can also experiment with different herbs and spices to create your own unique flavor combinations. So next time you are looking for a healthy and flavorful side dish, give this recipe a try. You won't be disappointed!

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