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Golden vegetable mash recipe

Golden vegetable mash recipe


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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

A mash of cooked courgettes, potatoes and carrots, quickly browned in a frying pan, goes just as perfectly with fish as it does with meat.

Be the first to make this!

IngredientsServes: 4

  • 3 courgettes, chopped
  • 3 carrots, peeled and chopped
  • 3 potatoes, peeled and chopped
  • 1 vegetable stock cube
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 tablespoon minced parsley
  • 3 tablespoons milk
  • 1 egg yolk
  • salt and ground black pepper
  • 1 tablespoon butter

MethodPrep:14min ›Cook:40min ›Ready in:54min

  1. Bring a large pan of salted water to the boil, and cook the courgettes, carrots, potatoes and the vegetable stock cube until soft, about 25 minutes. Drain.
  2. Heat the olive oil in a large frying pan over high heat, and cook and stir the vegetables until golden, about 5 minutes. Stir in the garlic and parsley, and cook until fragrant, about 1 minute.
  3. Return the vegetables to the pan, and mash with the milk and egg yolk. The mash does not need to be smooth. Season to taste with salt and pepper. Add the butter just before serving.

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How to make mashed potatoes recipe

Learn how to make mashed potato with our simple step-by-step recipe. Mash potato has never been easier and this recipe will take only 25 minutes to prepare, cook and mash.

You can add whatever flavourings you like to mashed potatoes, depending on how you’re feeling. Try grated cheddar cheese mixed through, spring onions, garlic or pesto for example to various different meals.


Braised Short Ribs with Root Vegetable Mash

Season the short ribs with salt and pepper and lightly dust with flour. In a large enameled cast-iron casserole, heat the oil. Add the ribs and cook over moderately high heat, turning, until browned all over, about 8 minutes. Transfer the ribs to a plate. Add the butter, bacon, garlic, onions, shallots, thyme and bay leaves to the casserole and cook over moderate heat, stirring occasionally, until the bacon fat is partially rendered and the vegetables are golden, 5 minutes. Stir in the red wine and port and cook over moderate heat until reduced by half, about 5 minutes.

Return the short ribs and their juices to the casserole, add the stock and bring to a simmer. Cover and cook over low heat until the meat is very tender, about 2 hours. Transfer the short ribs to a plate. Strain the sauce through a fine sieve set over a bowl, pressing on the solids discard the solids. Return the sauce to the casserole and simmer until reduced by one-third, about 15 minutes. Add the ribs and simmer gently until warmed through, 5 minutes.

In a large saucepan, melt 4 tablespoons of the butter. Add the vegetables, garlic, thyme and bay leaves and cook over moderately low heat, stirring occasionally, until the vegetables begin to soften, 10 minutes. Stir in the honey, cover and cook until softened, 15 minutes. Add 1 cup of water, cover and cook, stirring occasionally, until almost all of the liquid is absorbed, 20 minutes longer. Discard the bay leaves and thyme sprigs. Stir in the remaining 1 tablespoon of butter and mash with a fork until chunky. Fold in the 1 tablespoon of parsley and season with salt and pepper. Keep warm.

Spoon the mash onto plates and top with the short ribs. Garnish with parsley and pass the remaining sauce at the table.


How to make homemade mashed potatoes when you are short on time

Tasteful Selections potatoes come in several varieties, all prewashed and ready to cook with no need to peel. They are small and uniform in size so they cook evenly in a very short amount of time.

Toss them into the slow cooker on low before you leave for work and by the time you get home, they are soft and ready for mashing. I used the Honey Gold potatoes for this crock pot mashed potatoes recipe but they also come in Purple Passion, Sunrise Medley and many others.

You can find them in your local Walmart or use the store locator to find a location near you.


  1. Add the root veggies and garlic to a stockpot and cover with cold water. Bring to boil, then continue to boil until the vegetables are tender, about 15 minutes.
  2. Reserve ¼ cup of cooking liquid, then drain the vegetables. Using a masher, roughly mash the vegetables with butter, a generous pinch of salt and a grinding of fresh black pepper. Add some cooking liquid if the mash is too dry. Taste for seasoning, then serve hot.

Chef Tips

This is good winter food. Carrots are rich in vitamin A, rutabaga and parsnips in C, potatoes in vitamin C & B6, and they all bring a cocktail of different minerals, including potassium, manganese, selenium and much, much more. And garlic brings cancer-fighting organosulfur compounds to the party.

Use Yukon Gold or Russet potatoes. They have a consistency that is perfect to bind the mashed vegetables.

I love this with butter, but if you want to avoid dairy, try mashing the veg with some good quality olive oil instead. Add it a tablespoon at a time, up to 4 tablespoons (1/4 cup) or until you get the consistency you want, especially if your mouth is sore.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.


Jerusalem artichoke, potato and shiitake gratin with ginger and lime

This gratin has a slightly Asian twist. There’s only a small amount of coconut milk, so feel free to substitute with double or whipping cream if you don’t mind it not being dairy-free. A lot of the flavour in a jerusalem artichoke is in its skin, so I don’t peel them for this dish. The gratin is grilled for six minutes, which may damage some pans even if they are officially ovenproof if a pan has any non-metal element, such as bakelite, put the gratin in a completely oven-safe dish when assembling the vegetable layers.

Prep 15 min
Cook 45 min
Serves 4 as a side dish

8 dried shiitake mushrooms, soaked in boiling water for 30 minutes
3-4 spring onions, trimmed and finely sliced on an angle
2cm piece ginger, peeled and finely chopped
60ml olive oil
2 medium onions, peeled and finely sliced, ideally on a mandoline
6 garlic cloves, peeled and finely sliced
1 lime, peel shaved off in 4 long strips, then juiced, to get 1 tbsp
Salt and black pepper
300g jerusalem artichokes, unpeeled and finely sliced, ideally on a mandoline
300g maris piper potatoes, unpeeled and finely sliced, ideally on a mandoline
250ml vegetable stock
2½ tbsp coconut milk
10g coriander leaves, left whole or roughly chopped

Drain the mushrooms (discard the water), then roughly chop and put in a medium-sized bowl. Mix a third of the spring onions with the ginger and set aside. Heat the oven to 180C/350F/gas 4.

Put a 28cm ovenproof saute pan for which you have a lid on a medium-high heat. Add three tablespoons of oil, the onions, garlic, lime peel, the remaining spring onions and half a teaspoon of salt, and fry, stirring frequently, for eight to 10 minutes, until soft and golden brown. If the onions start browning too quickly, reduce the heat to medium. Transfer the onions to the mushroom bowl and stir to combine. You’ll assemble the gratin in the same pan, so don’t worry about cleaning it.

Put the jerusalem artichokes and potatoes in a bowl, season with half a teaspoon of salt and a good grind of pepper, then gently toss. Layer a third of the jerusalem artichoke and potato mix over the base of the pan, then top with a third of the onion mixture. Repeat with two more layers of each, finishing with the onions.

Pour over the stock and coconut milk, and cook on a medium-high heat, until the stock begins to simmer around the edges – about two to three minutes – then cover and cook for five minutes more. Take off the lid, then transfer the gratin to the oven for 15 minutes. Turn the oven to its grill setting, brush the top of the gratin with the remaining tablespoon of oil, and grill for five to six minutes, until crisp and golden brown on top.

Drizzle the lime juice over the top, then scatter over the coriander, the reserved spring onion and the ginger. Leave to rest for five minutes or so before serving.


Summery bangers and cauliflower-cannellini mash recipe

This light version of bangers and mash is a great choice if you don&rsquot want to give up your favourites but still want to get in shape for summer. Cauliflower and beans make a fantastic mash that&rsquos loaded with fibre &ndash and counts towards your 5-a-day.

Tip: you can swap the cauliflower for broccoli and reduce the cooking time by 2 mins.

Ingredients

  • 6 chicken sausages
  • 1 red or brown onion, sliced
  • 2 large tomatoes, diced
  • 1 tbsp fresh thyme, rosemary or tarragon, chopped
  • 125 ml reduced-salt hot chicken or vegetable stock
  • 400 g cauliflower florets
  • 1 x 400g can cannelini beans in water, drained and rinsed
  • 0.5 lemon, zest only
  • 1 tsp Dijon mustard
  • 6 chicken sausages
  • 1 red or brown onion, sliced
  • 2 large tomatoes, diced
  • 1 tbsp fresh thyme, rosemary or tarragon, chopped
  • 4.4 fl oz reduced-salt hot chicken or vegetable stock
  • 14.1 oz cauliflower florets
  • 1 x 400g can cannelini beans in water, drained and rinsed
  • 0.5 lemon, zest only
  • 1 tsp Dijon mustard
  • 6 chicken sausages
  • 1 red or brown onion, sliced
  • 2 large tomatoes, diced
  • 1 tbsp fresh thyme, rosemary or tarragon, chopped
  • 0.5 cup reduced-salt hot chicken or vegetable stock
  • 14.1 oz cauliflower florets
  • 1 x 400g can cannelini beans in water, drained and rinsed
  • 0.5 lemon, zest only
  • 1 tsp Dijon mustard

Details

  • Cuisine: British
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 15 mins
  • Serves: 2

Step-by-step

  1. Spray a large frying pan with oil and set over a medium-high heat. Add the sausages and cook for 5 mins until deep golden. Transfer to a plate and set aside. Add the onion to the pan and cook for 3-4 mins before adding the tomatoes.
  2. Cook for 3 mins until the tomatoes have cooked down. Add the herbs and stock, season with freshly ground black pepper and bring to the boil. Add the sausages to the pan, reduce to a simmer and cook for 5 mins until the gravy has reduced.
  3. Meanwhile, bring a pan of water to the boil. Add the cauliflower and boil gently for 5 mins until just tender. Add the cannellini beans and cook for 2 mins. Drain well and return to the pan. Add the lemon zest, mustard and season with freshly ground black pepper, then mash until smooth.
  4. Serve the mash topped with the sausages and tomato gravy.

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Baked Broccoli:
2 medium heads broccoli, cut into florets
1/4 cup small diced onion
1/4 cup finely ground breadcrumbs
1 large egg
1/4 cup grated Parmesan cheese
Ranch dressing or ketchup, for dipping

  1. Preheat the oven to 350°F (177 C). Grease a nonstick baking sheet with cooking spray.
  2. Bring a large pot of salted water to a boil. Add the broccoli florets to the water and cook them just until fork tender, about 5 minutes. Thoroughly drain the florets and transfer them to a food processor. Pulse the broccoli for a few seconds just until the it breaks down into small pieces. (Do not overmix the broccoli or the mixture will be too wet to form into tots.)
  3. Measure out 3 packed cups of the broccoli and add it to a large bowl. Add the diced onion, breadcrumbs, egg and Parmesan cheese and mix until thoroughly combined.
  4. Using your hands, portion out about 2 tablespoons of the mixture and mold it into a tater tot shape. Arrange the tots on the prepared baking sheet, spacing them about 1 inch apart.
  5. Bake the tots for about 20 minutes then flip them once and bake them an additional 10 to 15 minutes until crisped. Remove the tots from the oven and serve them with ketchup, Ranch dressing or hummus for dipping.

Baked cauliflower:
2 medium heads cauliflower, cut into florets
1/4 cup small diced onion
1/4 cup grated Parmesan cheese
1/4 cup finely ground breadcrumbs
1 large egg

  1. Preheat the oven to 350°F (177C). Grease a nonstick baking sheet liberally with cooking spray.
  2. Bring a large pot of salted water to a boil. Add the cauliflower florets to the water and cook them just until fork tender, 5 to 10 minutes. Thoroughly drain the florets and transfer them to a food processor. Pulse the cauliflower for a few seconds just until the it breaks down into small pieces (about the size of grains of rice). (Do not overmix the cauliflower or the mixture will be too wet to form.)
  3. Measure out 3 packed cups of the cauliflower and add it to a large bowl. (See Kelly’s Notes.) Stir in the diced onion, Parmesan cheese, breadcrumbs, egg, 1 teaspoon salt and 1/4 teaspoon pepper, mixing until thoroughly combined. (The mixture should be roughly the consistency of mashed potatoes.) Using your hands, scoop up 1- to 2-tablespoons of the mixture and mold it into a tater tot shape. Place it on the prepared baking sheet and repeat the shaping process with the remainder of the mixture, spacing the tots about 1 inch apart.
  4. Bake the tots for about 20 minutes then flip them and bake an additional 10 to 15 minutes until crisped. Remove and serve with ketchup, pesto, hummus or your preferred dipping sauce.

Kelly’s Notes:
The onion should to be cut small enough so that it’s not too chunky and can be easily mixed into the cauliflower mixture.
Any extra puréed cauliflower can be turned into my go-to mashed potato substitute, Mashed Cauliflower with Cheese and Chives

Baked butternut squash:
1 (3-pound) butternut squash, peeled and cut into 1-inch cubes
2 Tablespoons olive oil
1/2 cup minced onions
1/3 cup finely ground breadcrumbs

  1. Preheat oven to 400°F (204 C). Line a baking sheet with foil and grease it with cooking spray.
  2. Add the cubed butternut squash to the baking sheet then drizzle it with the olive oil and toss to combine. Sprinkle the squash with salt and pepper then roast it for about 15 minutes or just until it’s fork tender but still fairly firm.
  3. Transfer the butternut squash to a food processor and process just until roughly pureed. (Do not over-process the squash or it will be too loose to hold its shape when in tot form.) Measure out 3 packed cups and transfer it to a large bowl.
  4. Stir in the minced onions, breadcrumbs, egg, sage, and a pinch of salt and pepper.
  5. Reduce the oven temperature to 350°F (177C).
    Using your hands, portion out 1- to 2-tablespoon portions of the mixture and shape it into tots. Arrange the tots on the lined baking sheet, spacing them 1/2-inch apart.
  6. Bake the tots for 20 minutes then flip them once and bake them an additional 20 to 25 minutes or until crispy. Remove the tots from the oven and serve them with ketchup, mustard, ranch dressing or your preferred dipping sauce.
    Kelly’s Note:
    To save time, the tot mixture can be portioned out and baked inside a greased mini muffin pan. Follow the same baking instructions noted above, but decrease the baking time based on how crispy you prefer your tots.
    1 large egg
    1 Tablespoon minced fresh sage

Calabaza Squash with Golden Raisins and Pine Nuts

Fire up a charcoal or gas grill or preheat the oven to 400 degrees . Soak the wood chips in a large bowl of water for 30 minutes drain. When the charcoal grill is ready, toss the chips directly onto the coals. If using a gas grill or oven, enclose the chips in a foil pouch and poke holes in the foil place the pouch on the gas grill flame or on the oven floor.

On a baking sheet, toss the squash with 1/4 cup vegetable oil and spread out in a single layer. Season lightly with salt and pepper. Smoke and roast the squash on the grill or in the oven until tender when pierced with a fork, 20 to 30 minutes. Let cool completely.

Meanwhile, in a medium bowl, whisk together the lime juice and zest, vinegar, honey, garlic and shallot. Gradually whisk in the remaining 1/2 cup plus 2 tablespoons vegetable oil. Season the vinaigrette with salt and pepper.

In a medium bowl, toss together the squash, pine nuts, raisins and vinaigrette until combined. Add the chives and more salt and pepper to taste.


Veg cutlet recipe | vegetable cutlet recipe | easy veg cutlet recipe

veg cutlet recipe | vegetable cutlet recipe | easy veg cutlet recipe with detailed photo and video recipe. a popular deep fried snack or patties made from a choice of boiled and mushy vegetables. it is a sought-after snack recipe particularly with the vegetarian or vegan diet followers and is mainly served during the evening with a cup of tea.
veg cutlet recipe | vegetable cutlet recipe | easy veg cutlet recipe with step by step photo and video recipe. indian cuisine deals with myriad varieties of snack and appetiser which are generally prepared from vegetables and meat. cutlet recipe is one such subset in the snack category which is primarily a meat-based snack but has been adapted with veggies too.

i have shared quite a few cutlet recipes till now, which are generally based out of either one key vegetables or perhaps grains or bread. but this is one such recipe where i can use a choice of vegetables like beans, carrot, peas, potatoes, beetroot and sweet corn. thus making it a healthy, nutritional snack recipe. moreover, veg cutlet recipe is an ideal recipe for those stubborn kids who hesitate or do not prefer to have vegetables in their meal. the colour and texture of this veg cutlet make it appealing and irresistible for kids. i generally prepare vegetable cutlet with either semolina / rava or breadcrumbs which gives you a whitish or brown cutlet recipe. but in this recipe, i have used crushed corn flakes which gives it bright golden brown colour.

the veg cutlet recipe is fairly easy and can be prepared within minutes, yet i would like to share some tips and suggestions while preparing. firstly, as i mentioned previously the recipe is open-ended in terms of adding veggies. hence you can experiment and extend with other veggies like broccoli, snow pea and leafy vegetables on top of the vegetables used in this recipe. secondly, the shaping of cutlet can be done as per your preference. i have shaped it to semi-cylindrical, but you can also use shaper or a simple patties shape. lastly, deep fry these vegetable cutlets in a low to medium hot oil in small batches. alternatively, you can also shallow fry or pan fry it, but deep frying is a much better option.

finally, i would like to highlight my other snacks recipes collection with this post of veg cutlet recipe. it includes recipes like corn cutlet, bread cutlet, hara bhara kabab, aloo patties, aloo cutlet, sooji rava cutlet, poha cutlet, paneer cutlet and sabudana tikki recipe. in addition, do visit my other related recipes collection like,


Roasted Garlic Cauliflower Mash

I love the addition of sweet and creamy roasted garlic to a basic cauliflower mash. This is the perfect side to any meal, but festive enough to serve for Thanksgiving, too. It may not seem like Thanksgiving without mashed potatoes but you won’t miss them. This creamy, flavorful mash is just as delicious! This recipe also takes classic “faux-tatoes” and revamps them to make an entirely dairy-free side to enjoy with any meal. This recipe is one from my new book, Beyond Simply Keto.

This mash will be on the table in less than an hour, with only 10 minutes of prep time. You’ll start by roasting the garlic. Cut the top off the bulb of garlic, about one-third of the way down, exposing the insides of most of the cloves. Place the bulb of garlic on a piece of aluminum foil, drizzle the olive oil over the top, and loosely wrap with the foil. Roast the bulb for 40 minutes, until the cloves are golden brown and tender. Once done, use a small spoon to gently scoop out the roasted garlic. Set aside 6 cloves for use in this recipe.

When the garlic has been in the oven for 20 minutes, begin preparing the cauliflower mash. Core the cauliflower and chop the florets into small pieces. Bring a large pot of salted water to a boil. Add the cauliflower. Cook until tender, about 20 minutes. Drain, then set on a paper towel and pat dry.

Put the cooked florets along with the garlic and the rest of the mash ingredients in a high-powered blender or food processor and blend just until smooth. Garnish with fresh parsley.

You’ll find that this recipe will leave you with some extra roasted garlic. Use it to make aioli, or mix with butter to spread over veggies, streak, or chicken. You can also chop it and add it to a salad dressing, or to the top of a keto pizza. Yum!



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