SWEET POTATO & PARSNIP BAKE
A make-ahead vegetarian side dish that's high in fibre and provides a good source of vitamin C
Provided by Good Food team
Categories Buffet, Dinner, Side dish
Time 1h30m
Number Of Ingredients 9
Steps:
- Boil the sweet potatoes and parsnips for 20 mins in salted water until tender. Drain really well, then roughly mash with half the crème fraîche and half the sage, the mustard and salt and pepper. Pile into a buttered ovenproof dish and smooth over.
- Heat oven to 190C/170C fan/gas 5. Mix the breadcrumbs with the Parmesan, pine nuts and remaining sage. Spoon the remaining crème fraîche over the mash, scatter over the bread and cheese mixture, then bake for 35-40 mins from fridge-cold, 25-30 mins if not, until golden.
Nutrition Facts : Calories 255 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
MASHED SWEET POTATOES AND PARSNIPS
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Melt 3 tablespoons butter in a large pot or Dutch oven over medium heat; cook, stirring occasionally, until browned, about 5 minutes. Add the sweet potatoes, parsnips, thyme sprigs, nutmeg, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are well coated.
- Add 1/2 cup water and the half-and-half to the pot, cover and bring to a simmer. Reduce the heat to medium low and cook, stirring occasionally and adding 1/4 cup more water at a time if the pot is dry, until the vegetables are very tender, 30 to 35 minutes (at the end, there will not be a lot of liquid left).
- Discard the thyme sprigs and transfer the vegetables and any liquid to a food processor. Add the remaining 3 tablespoons butter and process until very smooth. Add the vinegar and process to combine; season with salt and pepper. Transfer the potatoes to a serving dish. Sprinkle with more nutmeg.
CARROT & SWEET POTATO MASH
Pair this comforting mash with a warming casserole for a match made in heaven
Provided by Good Food team
Categories Dinner, Side dish
Time 30m
Yield Serves 4
Number Of Ingredients 5
Steps:
- Put the carrots, sweet potatoes and garlic in a large pan of salted water, bring to the boil, then cook for 12 mins. Add cumin seeds, butter and seasoning, roughly mash, then serve immediately.
Nutrition Facts : Calories 206 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 3 grams protein, Sodium 0.29 milligram of sodium
CARROT AND PARSNIP MASH
Nutty carrots!
Provided by Ann
Categories Side Dish Vegetables Carrots
Yield 8
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
- Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Warm over low heat, stirring often. Transfer to bowl. Serve.
Nutrition Facts : Calories 222.4 calories, Carbohydrate 28.6 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 8 g, Protein 2.3 g, SaturatedFat 7.4 g, Sodium 151.8 mg, Sugar 9.5 g
CARROT-SWEET POTATO MASH
This side dish reminds me of the fall and all of the flavors that I look forward to cooking with.
Provided by Kristin Turrell
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Place carrots and potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
- Meanwhile, melt the butter in a small saucepan over medium heat, then stir in the applesauce and brown sugar until dissolved. When the potatoes are ready, transfer to a serving bowl and mash until smooth. Then fold in the applesauce mixture and raisins.
Nutrition Facts : Calories 218.8 calories, Carbohydrate 37.5 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 4.2 g, Protein 1.9 g, SaturatedFat 4.9 g, Sodium 136.3 mg, Sugar 23.6 g
MASHED POTATOES WITH PARSNIPS AND CARROTS
Categories Potato Side High Fiber Parsnip Fall Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 5
Steps:
- Cook potatoes and parsnips in large pot of boiling salted water until very tender, about 30 minutes. Drain. Return potatoes and parsnips to pot. Mash until smooth. Mix in grated carrots. Stir in butter, then milk. Season to taste with salt and pepper. Transfer to bowl and serve.
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