Best 8 Smashed Root Vegetables And Caramelized Leeks Recipes

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Indulge in a symphony of flavors with our delectable smashed root vegetables and caramelized leeks recipe. This vibrant dish tantalizes the taste buds with a medley of roasted root vegetables, caramelized to perfection, and tossed in a zesty lemon-herb dressing. Alongside this culinary masterpiece, we present two additional delectable recipes: a hearty lentil and vegetable soup that brims with wholesome goodness and a refreshing kale and quinoa salad bursting with nutrients and flavors. Embark on a culinary journey that promises to nourish your body and soul.

Here are our top 8 tried and tested recipes!

SMASHED ROOT VEGETABLES



Smashed Root Vegetables image

Provided by Giada De Laurentiis

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

3 parsnips, peeled, cut into 1-inch pieces (about 2 1/4 cups)
2 cloves garlic, smashed
2 Yukon Gold potatoes, peeled, cut into 1-inch cubes (about 2 cups)
1 celery root, peeled, cut into 1-inch cubes (about 2 cups)
1 teaspoon kosher salt, plus 2 tablespoons for the cooking water
Zest of 1 small lemon
1/2 teaspoon chopped fresh thyme
1/4 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan

Steps:

  • Place the parsnips, garlic, potatoes and celery root in a large pot. Cover with cold water by one inch and add the 2 tablespoons salt. Bring to a boil over high heat. Reduce the heat to medium and simmer until the vegetables are tender, 10 to 15 minutes. Drain well, then return the cooked vegetables to the pot. Using a wooden spoon, stir the vegetables over medium heat to remove some of the excess moisture, about 4 minutes. With a large fork or potato masher, lightly mash the vegetables. Off the heat, add the 1 teaspoon salt and the lemon zest, thyme, olive oil and Parmesan. Mix until well combined. Serve hot.

CARAMELIZED ENDIVES AND LEEKS



Caramelized Endives and Leeks image

Provided by Food Network Kitchen

Categories     side-dish

Time 22m

Number Of Ingredients 0

Steps:

  • Trim 2 leeks, leaving enough of the core to hold them together; halve lengthwise and rinse well. Halve 4 endives. Whisk 1/4 cup olive oil with 1 tablespoon red wine vinegar, salt and pepper; toss with the leeks and endives. Place the vegetables on a sheet of foil; drizzle with any extra dressing. Fold up the packet and grill over medium-high heat until the endives are slightly golden and the leeks are tender, 10 to 12 minutes. Top with crumbled blue cheese.

CARAMELIZED LEEKS BRAISED IN A WINE AND THYME BUTTER SAUCE



Caramelized Leeks Braised in a Wine and Thyme Butter Sauce image

A delicious way to cook leeks with a flavorful wine and thyme butter sauce.

Provided by Marilena Leavitt

Categories     Side dish

Time 35m

Yield 3-4

Number Of Ingredients 12

3 large leeks
3 TBSP. butter
½ tsp. sugar
¼ tsp. salt
--- pinch of pepper
¼ cup white wine
¼ cup chicken or vegetable broth
3 sprigs of fresh thyme
--- salt & freshly ground pepper
1 TBSP. lemon juice
--- salt & pepper
--- Pomegranate seeds (optional)

Steps:

  • Trim the leeks by removing the outer layer and most of the dark green tops. You should be left with only the white and light green parts. Halve them lengthwise, making sure to leave the root end intact. Place the trimmed leeks in a large bowl of cold water and swish them around to remove the grit and dirt from the many layers. (Leave the leeks in the water for a few minutes - this will loosen up the dirt). Remove the leeks from the water and drain them on a kitchen towel or paper towels.
  • Place a 12" non-stick skillet over medium heat (the skillet should have a lid which you will need later.) When the skillet is hot, add two tablespoons of butter and when the butter melts, sprinkle the sugar, ¼ teaspoon of salt and a pinch of pepper evenly over the bottom of the skillet. Next, add the leeks, cut side down in a single layer. Cook the leeks until they become golden brown and caramelized. This will take 5-6 minutes depending on the heat and the kind of skillet you are using.
  • To the skillet, add the wine, broth, fresh thyme sprigs and some salt & pepper. Reduce the heat to low, cover and simmer for about 15 minutes, carefully turning them once or twice (this step is not absolutely necessary). The leeks are done when they can be pierced easily with a knife. If they need a longer time braising or if your liquid has evaporated, add some more wine and broth.
  • Remove the leeks from the skillet and place on a serving dish. Cover them to keep them warm. Simmer the remaining liquid in the skillet over medium heat, for a minute or so, until it is thickened. Stir in the remaining 1-tablespoon of butter and the lemon juice. Taste the sauce and adjust the seasoning if needed. Spoon the sauce over the leeks; sprinkle some pomegranate seeds (this is optional) and serve warm.

SMASHED ROOT VEGETABLES AND CARAMELIZED LEEKS



Smashed Root Vegetables and Caramelized Leeks image

Three root cellar staples -- potatoes, turnips, and parsnips -- are mixed with leeks to make the mash.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 8

2 pounds Yukon Gold potatoes (about 4), peeled and cut into chunks
3/4 pound turnips (2 small), peeled and cut into chunks
1/2 pound parsnips (about 4), peeled and cut into chunks
Coarse salt and freshly ground pepper
1/2 stick unsalted butter
1 pound leeks, trimmed, sliced 1/4 inch thick, and rinsed well (2 cups)
3/4 cup whole milk
1/4 cup heavy cream

Steps:

  • Place potatoes, turnips, and parsnips in a large pot; cover with 2 inches cold water. Season water generously with salt. Bring to a boil, then reduce heat, and vigorously simmer until root vegetables are very tender and breaking apart, about 30 minutes. Drain.
  • Meanwhile, melt butter in a medium Dutch oven over medium heat. Add leeks, and cook until golden, about 15 minutes. Add root vegetables, and stir to dry out, about 2 minutes. Add milk and cream, and stir to break up vegetables. Heat until hot; season with salt and pepper.

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.

MASHED POTATOES WITH GARLIC, MASCARPONE, AND CARAMELIZED LEEKS



Mashed Potatoes with Garlic, Mascarpone, and Caramelized Leeks image

Categories     Cheese     Garlic     Potato     Vegetable     Side     Bake     Thanksgiving     Vegetarian     Leek     Fall     Winter     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

3 tablespoons butter
4 medium leeks (white and pale green parts only), halved lengthwise, rinsed, chopped (about 5 cups)
1/2 cup (or more) whole milk
12 garlic cloves, coarsely chopped (about 1/2 cup)
3 3/4 pounds russet potatoes, peeled, cut into 1-inch pieces
3/4 cup mascarpone cheese* (about 6 ounces)

Steps:

  • Melt butter in large nonstick skillet over medium heat. Add leeks and stir to coat. Cover and cook until leeks are golden brown, stirring every 5 minutes, about 20 minutes total. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)
  • Combine 1/2 cup milk and garlic in medium saucepan. Bring to simmer over medium-low heat. Reduce heat to very low, cover, and cook until garlic is soft, about 10 minutes. Remove from heat. Using back of fork, mash milk-garlic mixture to paste. Set aside.
  • Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain well. Return potatoes to same pot; mash until almost smooth. Add mascarpone and milk-garlic mixture; mash until smooth. Season with salt and pepper. (Can be made 2 hours ahead. Let stand uncovered at room temperature. Rewarm over medium-low heat, stirring and thinning with milk by 1/4 cupfuls if dry.) Top with leeks.
  • *Italian cream cheese; sold at many supermarkets and at Italian markets. If unavailable, blend 3/4 cup cream cheese with 3 tablespoons whipping cream and 1 1/2 tablespoons sour cream.

BALSAMIC CARAMELIZED LEEKS, CARROTS, AND CELERY



Balsamic Caramelized Leeks, Carrots, and Celery image

My family just loves it! Very easy and a perfect way to mix veggies in a smooth, sweet, and sour taste that goes well with rice, goat cheese, or yogurt! Try it with some rice: white, seasoned, or any!

Provided by AlwaysKaKa

Categories     Side Dish     Vegetables     Carrots

Time 40m

Yield 8

Number Of Ingredients 8

1 ½ tablespoons butter
2 leeks, halved and thinly sliced lengthwise
3 stalks celery, cut into matchstick-size pieces
2 carrots, cut into matchstick-size pieces
¾ cup vegetable broth
¼ cup balsamic vinegar
3 tablespoons brown sugar
salt and ground black pepper to taste

Steps:

  • Melt butter in a skillet over medium heat; cook and stir leeks until softened, about 5 minutes. Add celery, carrots, vegetable broth, and balsamic vinegar; cook and stir until vegetables are tender, about 10 minutes.
  • Stir brown sugar into leek mixture until dissolved and mixture is lightly browned, about 5 minutes; season with salt and pepper.

Nutrition Facts : Calories 69.5 calories, Carbohydrate 11.9 g, Cholesterol 5.7 mg, Fat 2.4 g, Fiber 1.2 g, Protein 0.8 g, SaturatedFat 1.4 g, Sodium 90.7 mg, Sugar 8.3 g

ROASTED ROOT VEGETABLES AND LEEKS



Roasted Root Vegetables and Leeks image

Mint invigorates roasted root vegetables like potatoes, carrots, leeks, and celery root, which is also known as celeriac, in this colorful side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 1h5m

Number Of Ingredients 8

3 russet potatoes (2 pounds total), scrubbed, quartered lengthwise, and cut crosswise into 1 1/2-inch pieces
1 large celery root (1 1/2 pounds), peeled and cut into 1-inch pieces
1 bunch carrots (7 medium), peeled and cut on the bias into 3-inch pieces
3 large leeks (2 pounds total), white and pale-green parts cut crosswise into 1 1/2-inch rounds, washed well, and drained
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
2 tablespoons white-wine vinegar
1/3 cup lightly packed fresh mint leaves and small sprigs, for serving

Steps:

  • Preheat oven to 375 degrees with racks in upper and lower thirds. On a rimmed baking sheet, toss vegetables with oil. Season with salt and pepper. Transfer half of vegetables to another rimmed baking sheet. Spread vegetables in a single layer.
  • Roast, rotating baking sheets from top to bottom and front to back halfway through, until vegetables are tender and golden brown in spots, 50 to 60 minutes. Transfer to a platter and toss with vinegar. Sprinkle with mint and serve.

Tips:

  • Choose fresh, colorful root vegetables. Look for firm, unblemished vegetables with vibrant colors. Avoid any that are wrinkled or have soft spots.
  • Roast the vegetables at a high temperature. This will help them caramelize and develop a delicious flavor.
  • Use a variety of root vegetables. This will give the dish a more complex flavor and texture.
  • Add some herbs and spices. This will help to enhance the flavor of the vegetables.
  • Serve the vegetables immediately. They are best enjoyed fresh out of the oven.

Conclusion:

Smashed root vegetables and caramelized leeks are a delicious and healthy side dish that can be enjoyed by people of all ages. They are easy to make and can be tailored to your own taste preferences. So next time you're looking for a tasty and nutritious side dish, give this recipe a try!

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