If you think only potatoes are good for mashed potatoes, think again. Most vegetables can be mashed. It allows you to quickly prepare delicious side dishes for each main course!
Mashed fried carrots
Preheat the oven to 400°F/200°C. Rub (or peel) the carrots and dry them well. Cut the carrots into a single slice and place them on the plateau. Soak in olive oil and sprinkle with salt. Roasting for 50-60 minutes before the auction. At this point, rub a small onion in 1 tablespoon of butter and sprinkle with salt until cooked. When the carrots are ready, place them in the kitchen with the onions and mix them into a homogeneous mass. Add the cream until you have reached the desired consistency.
Preheat the oven to 400°F/200°C. Cut the cauliflower head into flowers of equal size and place them on a baking tray. Spray with olive oil and sprinkle with salt and red pepper flakes. Toasted 45 minutes before tenderness and caramelised. At this point, rub a small onion in 1 tablespoon of butter and sprinkle with salt until cooked. As soon as the cauliflower is ready, it is placed in the food processor together with the onions and mixed into a homogeneous mass.
Preheat the oven to 400°F/200°C. Wash and dry six medium-sized turnips carefully (if you only have large turnips, cut them in half). Rub the beets with olive oil, sprinkle with salt and place them on a foil-lined dish. Roasting for 50-60 minutes before the auction. Leave them to cool for a few minutes before cleaning. At this point, rub a small onion in 1 tablespoon of butter and sprinkle with salt until cooked. Putbeetroot onions and 3 tablespoons feta cheese in a food processor and mix to a homogenous mass of. Add the cream until you have reached the desired consistency.
Preheat the oven to 400°F/200°C. Cut the large walnut in half (lengthwise) and remove the seeds. Soak in olive oil and sprinkle with salt and brown powder. Place the chopped nut on a foil covered dish and put it on its side. Roasting for 50-60 minutes before the auction. Let the butterfly cool down for a few minutes before peeling it off. At this point, rub a small onion in 1 tablespoon of butter and sprinkle with salt until cooked. Putof butter and onion cream with nuts and 1 tablespoon of butter in a food processor and mix to a homogenous mass of. Add the cream until you have reached the desired consistency.
Sweet mashed potatoes
Preheat the oven to 400°F/200°C. Place all sweet potatoes on a baking tray and bake for 50 minutes until tender. Loosen the skin and remove the flesh. Mix in a medium bowl the sweet potato paste, 1 tablespoon Chipotle in Adobo sauce (minced meat), ½ cup yogurt and 2 tablespoons butter. Mash till it’s slippery.
Peel 1 large celery and cut it into 1 inch pieces. Place the pieces in a medium saucepan, cover with water and a pinch of salt. Boil it and cook for about 20 until done. Empty the pieces and put them in a mixing bowl. ¼ glass of butter, ½ teaspoon of white pepper and thyme and puree them until smooth.
Boil or steam a pound of broccoli florets until cooked (about 6 minutes). Drain the water and put the broccoli in the kitchen mixer. Add to 1 teaspoon lemon juice, 3 cloves of garlic (stuffed), ½ glass of butter, 1 glass of parmesan, salt, pepper and a pinch of white pepper Mix until smooth. Sprinkled with lots of parmesan cheese.
White bean spray
Heat 2 tablespoons of olives in the central pan and fry a small onion (or shallot) until semi-transparent. Add two cloves of garlic (stuffed) and a sauce to prevent them from burning. Add two cans of drained cannellini beans and mashed potatoes while stirring. (Add a little chicken stock if the mixture is too thick). After stirring, add a handful of chopped parsley, salt and pepper.
Fly 2 cups of frozen peas for about 2 minutes. Put them in a food processor with 2 cloves of garlic (stuffed), 1 tablespoon butter, 1 tablespoon fresh cream, salt and pepper. Stir until it’s slippery. Additional options: brown sugar, mint, lemon juice, lemon peel. You can also mix peas with mashed potatoes.
This apple puree is an excellent accompaniment to fried pork. Peel and take six big apples. Place on a dish and sprinkle with oil, light brown sugar and salt. Put some water in the bowl. Bake at 350°F/180°C for about 40 minutes. Pour into the kitchen, stir until a homogeneous mass is obtained. Adjust the herbs if necessary.
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