Mashed Potatoes and Root Vegetables
Mashed Potatoes and Root Vegetables is a side dish that serves 4. One serving contains 188 calories, 3g of protein, and 17g of fat. For 76 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe from Leites Culinaria has 59 fans. From preparation to the plate, this recipe takes approximately 1 hour. Thanksgiving will be even more special with this recipe. Head to the store and pick up celery root, fresh chives, ground pepper, and a few other things to make it today. It is a good option if you're following a gluten free, lacto ovo vegetarian, and fodmap friendly diet. Overall, this recipe earns a not so super spoonacular score of 22%. If you like this recipe, you might also like recipes such as Creamy Mashed Root Vegetables, Rosemary Mashed Root Vegetables, and Mashed Root Vegetables with Bacon Vinaigrette.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 30 minutes
Ingredients:
8 ounces (about 1 1/2 cups) carrots, parsnips, turnips, or celery root, peeled; carrots or parsnips cut into 1/4 inch-thick half-moons; turnips or celery root cut into 1/2 inch dice
3 tablespoons minced fresh chives
Ground black pepper
3/4 cup half-and-half, warmed
1/3 cup low-sodium chicken broth
3/4 teaspoon salt, plus more to taste
4 tablespoons unsalted butter
Equipment:
sauce pan
frying pan
potato masher
Cooking instruction summary:
1. Melt the butter in a large saucepan over medium heat. Add the root vegetables and cook, stirring occasionally, until the butter is browned and the vegetables are dark brown and caramelized, 10 to 12 minutes. (If after 4 minutes the vegetables have not started to brown, increase the heat to medium-high.)2. Add the potatoes, broth, and 3/4 teaspoon salt and stir to combine. Cook, covered, over low heat (the broth should simmer gently; do not boil), stirring occasionally, until the potatoes fall apart easily when poked with a fork and all the liquid has been absorbed, 25 to 30 minutes. (If the liquid does not gently simmer after a few minutes, increase the heat to medium-low.) Remove the pan from the heat; remove the lid and allow the steam to escape for 2 minutes.3. Gently mash the potatoes and root vegetables in the saucepan with a potato masher (do not mash vigorously). Gently fold in the half-and-half and chives. Season with salt and pepper to taste and serve the mashed potatoes immediately.
Step by step:
1. Melt the butter in a large saucepan over medium heat.
2. Add the root vegetables and cook, stirring occasionally, until the butter is browned and the vegetables are dark brown and caramelized, 10 to 12 minutes. (If after 4 minutes the vegetables have not started to brown, increase the heat to medium-high.)
3. Add the potatoes, broth, and 3/4 teaspoon salt and stir to combine. Cook, covered, over low heat (the broth should simmer gently; do not boil), stirring occasionally, until the potatoes fall apart easily when poked with a fork and all the liquid has been absorbed, 25 to 30 minutes. (If the liquid does not gently simmer after a few minutes, increase the heat to medium-low.)
4. Remove the pan from the heat; remove the lid and allow the steam to escape for 2 minutes.
5. Gently mash the potatoes and root vegetables in the saucepan with a potato masher (do not mash vigorously). Gently fold in the half-and-half and chives. Season with salt and pepper to taste and serve the mashed potatoes immediately.
Nutrition Information:
covered percent of daily need
