Best 2 Root Vegetable Mash Recipes
## Root Vegetable Mash: A Medley of Earthy Flavors to Warm Your Soul ##
As the weather turns chilly, there's nothing more comforting than a warm and hearty meal. Our root vegetable mash recipe is the perfect solution, showcasing a medley of earthy flavors that will tantalize your taste buds. Made with a combination of sweet potatoes, parsnips, carrots, and turnips, this dish is a symphony of textures and colors. Paired with a rich and creamy sauce, it's sure to become a family favorite. But that's not all - we also have variations for a vegan version, a cheesy cauliflower mash, and a decadent sweet potato mash with maple syrup and pecans. With so many options to choose from, there's a root vegetable mash recipe for every palate. So gather your ingredients, grab your cooking tools, and let's embark on a culinary journey that celebrates the humble yet delicious root vegetables.
HORSERADISH-GLAZED BRISKET AND SHORT RIBS WITH ROOT VEGETABLE MASH
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
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
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 9
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:
- Select the best root vegetables: Choose firm, unblemished vegetables that are about the same size so they cook evenly.
- Peel and cut the vegetables: Peel the vegetables and cut them into uniform pieces. This will help them cook evenly.
- Roast the vegetables: Roasting the vegetables brings out their natural sweetness and flavor. Toss the vegetables with olive oil, salt, and pepper, and then roast them in a preheated oven until tender.
- Cook the vegetables: You can cook the vegetables in a variety of ways, including boiling, steaming, or sautéing. Just be sure to cook them until they are tender but still hold their shape.
- Season the vegetables: Once the vegetables are cooked, season them to taste with salt, pepper, and any other desired herbs or spices.
- Mash the vegetables: Use a potato masher or immersion blender to mash the vegetables until they are smooth and creamy. You can also leave them chunky if you prefer.
- Serve the vegetables: Serve the mashed root vegetables immediately with your favorite main course. They are also delicious as a side dish or appetizer.
Conclusion:
Root vegetable mash is a delicious and versatile dish that can be enjoyed as a side dish, main course, or appetizer. It is a great way to use up leftover root vegetables, and it is also a healthy and nutritious meal. With a variety of flavors and textures, root vegetable mash is a dish that everyone can enjoy. So next time you are looking for a new and exciting way to prepare your root vegetables, give this recipe a try!
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