Mashed Vegetables

Welcome to the Mashed Vegetables and I’d recommend that you stop for a second the next time you pass by it on your way to the Mashed Potatoes. This section can be threatening because the vegetables all kind of look the same, they are hardly ever branded correctly, and they don’t really look choice anything you’d want to put in your mouth. But with a little of faith, some peeling, and some butter, you can turn these dreadful lumps into a mash that’s as good and interesting as any Mashed Potatoes I’ve ever had.

This mashed is healthy and delicious. Best for your small picky eaters! This recipe is highly variable in that you can use any recipe of vegetables, such as carrots, turnips, parsnips, rutabagas and potatoes.

I love Mashed Vegetables in the winter but became an idea from a client to boil and then mash’ em up with Greek yogurt. Orange root vegetables are readily available so I like butternut squash, carrots and sweet potatoes. Since you’re interesting them as they roast, you don’t have to add too much additional after mashing them. I used protein-packed basic Greek yogurt, which adds a tang choice buttermilk, but if you don’t favor you can use milk, little fat sour cream or chicken soup…or a little of each! If you desire a sweeter side recipe you can combination in some honey or maple syrup. These vegetarians are satisfying and very nutritious, and they taste fine as warmed leftovers for days after.

Various mixtures of vegetables—roasted, or boiled, mashed, and seasoned—are eaten in Western and Central Africa. The mixture of various similar ingredients in one recipe is typical in African cookery. Mashed Vegetables with onions, garlic and leeks. Ingredients can be replaced depending on what you have on hand. The beets give this a lively color. This is a vegetarian main recipe or colorful side recipe.

Nutritional Information

Total fat—3.7g, Saturated fat—2.2g, Polyunsaturated fat—0.2g, Monounsaturated fat—1.0g, Cholesterol—11.3mg, Sodium—173.2mg, Potassium—556.3mg, Total carbohydrate—21.5g, Dietary fiber—2.5g, Sugars—2.3g, Protein—3.2g.

Vitamin A—103.4%, Vitamin B-12—1.8%, Vitamin B-6—16.8%, Vitamin C—43.4%, Vitamin D—0.0%, Vitamin E—1.0%, Calcium—7.2%, Copper—7.0%, Folate—7.2%, Iron—5.4%, Magnesium—8.8%, Manganese—13.6%, Niacin—7.4%, Pantothenic Acid—5.7%, Phosphorus—9.5%, Riboflavin—5.6%, Selenium—2.5%, Thiamin—8.0%, Zinc—3.6%.

Ingredients

1 table spoon olive oil

1 onion, chopped

1 garlic clove, crushed

1 red pepper finely chopped, seeds removed

1 large parsnip, peeled and diced

2 leeks, cut into rings

350g/12 oz potatoes, peeled and diced

2 table spoon milk

1 tea spoon mustard

60g/ 2 oz mature cheddar, grated

60g/ 2 oz light cream cheese

How to make Mashed Vegetables

Heat oil in pan; gently cook the onion, garlic, pepper, parsnips and leeks with a few table spoons of water and the lid on for 5 minutes. Add enough boiling water from the kettle to just cover and simmer gently for 15 minutes or until the vegetables is tender.

Meanwhile, boil potatoes for 10 minutes or until tender; drain then mashed with milk, mustard, cream cheese, 3/4 of the cheddar cheese and freshly ground black pepper.

Drain the vegetables well, stir into the mashed potato and serve sprinkled with the remaining cheese. Great served with ham or roast beef.