In this case, the quick-cooking vegetables are cherry tomatoes and broccoli rabe. Second, add the blanched vegetables, and third, add the super-quick cooking vegetables. favorite root vegetables recipe originated with my mother, who loved parsnips, recalls Doreen Saunders of Kingston, Ontario. The final step is to sauté the vegetables in stages.įirst, start with the mushrooms and eggplant, which are vegetables that take longer to cook, but aren’t vegetables that you would blanch. Put them into a large pot, cover them with cold water, and add a large pinch of salt. Remove with a slotted spoon after 2-3 minutes before cooking the potatoes. Directions Peel and cut the potatoes and parsnips into even sized pieces. To improve the overall sauté, blanch longer-cooking vegetables in the water first. Other longer-cooking vegetables you can substitute include carrots, celery root, parsnips, rutabaga, or winter squash. For this recipe, these include green beans, cabbage, and radish or turnip. Pay special attention to the vegetables that take the longest to cook. I have included seven different vegetables in this recipe, but you can easily reduce the variety and/or substitute with your favorites. To prepare the buttered vegetables to load onto your mashed potatoes, you’ll need to wash and chop each vegetable into bite-sized pieces. You will need a saucepan to boil the potatoes in, and a hand masher to mash the potatoes. The fats in the yogurt and butter help to balance out the underlying astringency of the potatoes, which have a drying effect on the body. Salt is similar in terms of adding warmth, while the butter is sweet and cooling. The yogurt is a natural source of the sour taste, and sour is exceptional with potatoes since it adds warmth and digestive support. I particularly enjoy mashed potatoes seasoned with whole milk yogurt, butter, and salt. They are a little higher in starch and will give you a fluffier result. (That’s what I used in the photos, and it’s what I prefer.) Yukon Gold’s have a natural buttery flavor and don’t absorb as much water as russets, giving you a richer result. The high starch content of these two help the potato combines with the yogurt and butter, resulting in a flavorful, fluffy result. You want to go with either Yukon Gold or russets. You can use canned lentils (precooked) or cook the lentils separately.Īdd the cooked lentils into the vegetable sauté, or cook the lentils separately and serve on the side.
It is satisfying as it is, but if you need extra vegetarian protein, I would recommend topping with feta cheese, nuts, or cooked lentils. The light protein in this dish comes from dairy, as well as green beans, and other vegetables. Recipe for Yukon Gold Mashed Potatoes Loaded w/ Buttered Vegetables.You must give it a try the next time you have a hankering for comfort food! Jump to: This dish is so incredibly flavorful, just by virtue of the butter and garlic. In a large saucepan, place potatoes, parsnips and thyme sprigs add enough water to cover ingredients and bring to a boil over medium-high heat.
This is a comfort meal that’s absolutely loaded with vegetables, and yet it’s still very satisfying due to the healthy fats from the butter, and the whole milk yogurt in the potatoes.
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