WINTER ROOT VEGETABLES
Christmas dinner wouldn't be the same without this colorful side dish. We love the interesting combination of vegetables including red potatoes, brussels sprouts and parsnips covered with a zippy sauce. -Mary Jane Jones, Williamstown, West Virginia
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 10-12 servings.
Number Of Ingredients 11
Steps:
- Cook vegetables separately in water until tender; drain. Melt butter; stir in remaining ingredients. Combine the vegetables and butter mixture; toss to coat.
Nutrition Facts : Calories 97 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 72mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
SAUSAGES WITH WINTER VEG MASH
Try this simple dish on a cold, wintery evening when only comfort food will do.
Provided by Good Food team
Categories Dinner, Main course
Time 23m
Number Of Ingredients 6
Steps:
- Grill the sausages for 10-12 mins, turning frequently. Meanwhile, peel and roughly chop the parsnips and potatoes, then cook in boiling salted water for about 10 mins. Shred sprouts, add to the pan for the last 2-3 mins and cook until all the vegetables are tender.
- Drain and mash the vegetables, then beat in the milk and mustard with salt and pepper. Serve with the sausages.
Nutrition Facts : Calories 644 calories, Fat 33 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 17 grams sugar, Fiber 14 grams fiber, Protein 25 grams protein, Sodium 2.48 milligram of sodium
WINTER ROOT MASH WITH BUTTERY CRUMBS
A little bit of this winter root mash goes a long way - make it a day ahead and cut the stress on Christmas Day
Provided by Angela Nilsen
Categories Dinner, Side dish
Time 1h40m
Number Of Ingredients 11
Steps:
- In a large pan of boiling salted water, cook the parsnips and swede, covered, for about 20 minutes until tender. Drain well, then mash them together using a masher or food processor until reasonably smooth but still with a bit of texture. Stir in the soured cream, horseradish and thyme and season with salt and pepper.
- Spoon into a buttered shallow ovenproof dish and put to one side.
- Make the topping. Melt the butter in a frying pan and cook the onion for 5-6 minutes, until gorgeously golden. Mix in the breadcrumbs and stir to brown and crisp a little. Season with salt and pepper and add the thyme. Take the pan off the heat. Spoon the mixture casually over the top of the mash. Scatter over the parmesan. (Can be made ahead to this point and kept covered in the fridge for up to a day. Or can be frozen for up to a month.)
- Bake with the turkey (190C/gas 5/ fan 170C) for 35-40 minutes if doing from cold, 25-30 minutes if not, or 11⁄2-13⁄4 hours from frozen (put foil on top, and remove it for the last 10 minutes) - until golden and crisp on top. Serve scattered with a few more thyme sprigs and leaves.
Nutrition Facts : Calories 158 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.57 milligram of sodium
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ROOT VEGETABLE MASH - TWO KOOKS IN THE KITCHEN
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4.9/5 (18)Total Time 28 minsCategory Side DishCalories 202 per serving
- CUT ROOT VEGETABLES into roughly the same size - about 1 - 1 1/2 inches. If using carrots, slice them thinner as they take longer to cook.
- BOIL VEGETABLES: Place vegetables in a medium-large pot. Add enough water to cover veggies by 1 inch (2.5 cm). Add 2-3 tsp salt. Bring to boil. Lower to medium and gently boil for 15-18 minutes or until soft and easily pierced with a fork. Drain vegetables in a colander and return to the pot.
- DRY AND MASH: On medium heat, shake cooked vegetables to dry them out for 1 minute. Add spinach and green onions if using as well as butter and milk/cream. Mash with a fork to get the consistency you like. Do not use a food processor or immersion blender to mash veggies. Taste and add salt and pepper as needed. Serve.
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