MARSALA GLAZED WINTER VEGETABLES
Make and share this Marsala Glazed Winter Vegetables recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 450°.
- Bring 2 quarts water to a boil in a Dutch oven. Add the rutabaga, parsnip, onions, and carrot; cook 4 minutes. Add Brussels sprouts, and cook 1 minute.
- Drain and place vegetables in a large roasting or jelly roll pan coated with cooking spray. Add butter and the next 5 ingredients (butter through nutmeg), stirring mixture until butter melts.
- Pour wine over vegetables; cover pan with foil. Bake vegetables at 450° for 30 minutes.
- Uncover and stir vegetables (do not remove pan from oven). Bake an additional 15 minutes or until vegetables are tender, stirring after 8 minutes.
Nutrition Facts : Calories 130.4, Fat 4.6, SaturatedFat 1.6, Cholesterol 5.1, Sodium 248.9, Carbohydrate 18.2, Fiber 4.9, Sugar 8.3, Protein 2.3
JAMIE OLIVER'S MASHED ROOT VEGETABLES
From Jamie Oliver's cookbook The Return of the Naked Chef. I would like to personally thank Recipezaar member French Tart for posting this recipe for me by request in the Celebrity Chefs' forum. She has kindly given me permission and her blessing to post it on the site. Thank you and mercy buckets, French Tart!
Provided by COOKGIRl
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- *NOTE: swedes are known in US as rutabagas. I've also used yams/sweet potatoes, turnips and fingerlings in this recipe. ~fyi~.
- Feel free to use any single vegetable or a mixture of your favorites. Cookgirl says that a mixture of root vegetables is the way to go!
- Peel the root vegetables then chop up into golf-ball sized pieces, place in salted boiling water and cook until very tender.
- Drain in a colander.
- Place the vegetables back in the pan and mash with a potato masher.
- You can mash them as smooth or as chunky as you like. Season with salt and pepper, then enrich the flavor with extra virgin oil or butter, or both, to taste. (I prefer using both olive oil and butter.).
- Jamie continues to say: once cooked, the mashed vegetables can be kept warm in a bowl covered with kitchen foil over simmering water. This is handy when cooking for a dinner party -- (especially when timing is of utmost importance.).
GARLIC ROASTED WINTER VEGETABLES
These colorful vegetables boasting a subtle herb flavor roast to perfection and are guaranteed to become a holiday favorite. They complement almost any entrée and are easy to prepare. -Donna Lamano, Olathe, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Peel the carrots, turnip and parsnip; cut into 1-in. pieces. Place in a large bowl; add the potatoes, squash, garlic, shallots, oil, salt, thyme and pepper. Toss to coat. Transfer to a greased 15x10x1-in. baking pan., Bake, uncovered, at 400° for 45-50 minutes or until tender, stirring once.
Nutrition Facts : Calories 135 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 137mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
GARLIC MASHED ROOT VEGETABLES
This recipe was featured in an email from the www.sparkrecipes.com website. Submitted by ANITAWPG - "A great side dish that will accompany any main course OR terrific as a main dish all on it's own."
Provided by senseicheryl
Categories Potato
Time 20m
Yield 6 , 6 serving(s)
Number Of Ingredients 9
Steps:
- Place potatoes, carrots, squash, turnip and garlic into a saucepan and cover with water.
- Add 1/8 teaspoon salt, cover and bring to a boil.
- Simmer until vegetables are tender, 10 to 12 minutes.
- Drain well and mash vegetables.
- Stir in sour cream and chicken broth, season to taste with salt and pepper and serve immediately.
MAPLE DIJON ROASTED WINTER VEGETABLES
Make and share this Maple Dijon Roasted Winter Vegetables recipe from Food.com.
Provided by Brookelynne26
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- Mix together the syrup, mustard, oil, salt, and pepper. Toss together with vegetables on a large baking sheet. Roast, stirring occasionally, until browned and cooked through, about 25 minutes.
Nutrition Facts : Calories 264.7, Fat 11.1, SaturatedFat 1.5, Sodium 490.4, Carbohydrate 41.2, Fiber 8, Sugar 18.2, Protein 2.8
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- Drain vegetables and mash in pan using a potato masher or the back of a wooden spoon. Stir in sour cream and broth; season to taste with salt and pepper. Serve immediately.
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