Name: Jamie Oliver's Mashed Root Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 4 1/2 lbs root vegetables (celeriac, potatoes, *swede, parsnips, carrots, Jerusalem artichokes); salt & freshly ground black pepper, to taste; extra virgin olive oil or butter

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Recipe by COOKGIRl

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Jamie Oliver's Mashed Root Vegetables created by K9 Owned

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!

Ready In:: 35mins
Serves:
Units:

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ingredients

4 ¹⁄₂ lbs root vegetables (celeriac, potatoes, *swede, parsnips, carrots, Jerusalem artichokes)
salt & freshly ground black pepper, to taste
extra virgin olive oil or butter

directions

*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.).

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RECIPE MADE WITH LOVE BY

@COOKGIRl

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@COOKGIRl

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"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!"

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review by spookyash

7/24/2018

Yummy Baby Food. I steam the Carrots, Yams, Spinich/Silverbeat, and any other Veges that are softer to mash in the steamer separated from the other harder root vegetables as this makes them sweeter and not so mushy. Pumpkin is nice steamed as well in smaller pieces. Add them once drained to the rest of the veges and mash whipping finally with lots of real butter and bit of oil and cream/milk, salt pepper. Great for bubs as well. Don’t forget the garlic.

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review by Judi E.

7/22/2018

I have been making a similar version for 30+++ years. I use minimum amount of chicken broth to cook the root veg combo. DO NOT drain, I prefer to mash the vegs with the cooking liquid..... get all those water soluble vitamins and minerals.... SO GOOD.

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review by Yummy Tummy

10/11/2010

wonderful!

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review by LifeIsGood

6/21/2010

Loved this!!! I made this as an extra recipe, so I've stored it in my fridge (after a good heaping taste!). I can't wait to heat this up tomorrow. I used a combination of potatoes, swede, parsnips and carrots. Just delightful and easy! Thanks! ~Made for Zee Zany Zesty ones on the ZWT6~

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photo by K9 Owned

6/19/2010

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