Mashed Root Vegetables – A Colorful and Healthy Alternative to Mashed Potatoes

These Roots are Smashing

Mashed Root Vegetables

Root vegetables are fall and winter’s best-kept secret. Packed with nutrients, natural sugars and starch, the humble root is a healthy and flavorful substitute for the ubiquitous russet potato, and a superb way to get your vitamins and nutrients in the cold weather season. A good peel of skin reveals a rainbow of antioxidant-rich colors ranging from magenta to ochre to buttery yellow, sure to brighten any gray day – and your holiday table.

Feel free to mix and match roots, such as sweet potato, parsnip, rutabaga, carrot, celery root, and of course the dependable russet, to your taste and preference. Try to choose a balance of sweet and savory roots for even flavor and mash them to your desired consistency. It’s ok if the mash is a little chunky – it provides a pleasant texture. This recipe calls for a combination of sour cream and Greek yogurt in the mash, which creates a balance of smooth richness and tangy lightness. So long as you use a combined amount of one cup, you can opt for all of one or the other.

Mashed Root Vegetables

Active Time: 40 minutes
Total Time: 40 minutes
Serves: 4 to 6

3 pounds mixed roots (such as 1 pound each of sweet potato, celery root, and rutabaga)
Salt
3 garlic cloves, minced
2 tablespoons unsalted butter, softened
1/2 cup sour cream
1/2 cup whole milk Greek yogurt
Freshly ground black pepper

1. Peel the root vegetables and cut into 1-inch chunks. Place the vegetables in a large pot with 2 teaspoons salt and cover with cold water. Bring to a boil over high heat, then reduce the heat to medium and simmer until the vegetables are very tender, about 20 minutes.
2. Drain the vegetables and return them to the pot; cool 5 minutes. Add the garlic and butter and mash with a potato masher until the butter is melted. Add the sour cream and yogurt and continue to mash until the ingredients are blended and the mash is to your desired consistency (I like mine a little chunky). Add 1 teaspoon salt and 1/2 teaspoon black pepper, taste for seasoning, and add more if desired.
3. Spoon into a serving bowl and serve warm.

Prepare ahead:
The mash may be prepared up to 1 day in advance of serving. Cool completely and transfer to a buttered gratin dish. Cover and refrigerate for up to 24 hours. Remove from refrigerator 1 hour before serving.
To reheat, heat the oven to 325°F. Dot the top of the mash with about 1 tablespoon of finely diced butter and cover with foil. Bake in the oven until heated through, 30 to 40 minutes.

Herb and Cheesy Hasselback Potatoes

These baked potatoes are not a hassle:

Cheesy Hasselback Baked Potatoes with Parsley and Garlic

I can’t think of a better way to prepare a potato than hasselback-style. You may have seen these baked potatoes, with their distinctive accordion pattern. Thinly sliced, but still intact, the flesh is exposed while creating a cascade of ridges and edges ready to crisp. As the potato bakes, a flavorful basting sauce dribbles into the potato, flavoring the interior while hastening the browning of the skin. Apparently, you can have your baked potato and your crisps and eat them as one.

Russet potatoes, large Yukon Gold potatoes and sweet potatoes are all fair game for hasselback-style. The key to the prep is to first thinly slice a piece of each potato base lengthwise to stabilize them, so they won’t wobble or tilt while baking. Then cut thin slices crosswise, 1/8 to 1/4-inch thick, nearly to the bottom without cutting through the base. A trick to doing this is to lay 2 chopsticks, or 2 thin cutting boards lengthwise on either side of the potato, to act as a buffer for the knife as it cuts through the potato, and prevent it from reaching the work surface.

Then, brush the potato all over and in the crevices with a melted butter basting sauce, and continue to baste the potato once or twice while it bakes. About halfway through the baking process you can gently fan the slices to spread the potato further open to expose to the interior. If some of the slices break off, no worries! They will be delicious chips on the side.

Herb and Cheesy Hasselback Potatoes

Active Time: 30 minutes
Total Time: 1 hour and 30 minutes
Serves: 4

2 tablespoons unsalted butter
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon salt, plus extra for finishing
1/4 teaspoon freshly ground black pepper, plus extra for finishing
1/4 cup finely grated Gruyère or Parmesan cheese
1/3 cup chopped fresh herbs, such as parsley, mint, and/or chives

1. Preheat the oven to 400°F.
2. Cut a very thin slice lengthwise from the bottom of each potato to stabilize the bottom. Cut each potato, crosswise, as thinly as possible, 1/8 to 1/4 inch thick, to about 1/4 inch from the bottom, without piercing the base. Place in a baking pan or cast iron pan.
3. Melt the butter with the oil in a small saucepan over medium heat. Whisk in the garlic, salt, and pepper and remove from the heat. Brush the potatoes all over and in the crevices with some of the butter mixture.
4. Transfer to the oven and bake until the potatoes are tender and beginning to crisp, 45 minutes to 1 hour, depending on the size of the potatoes, basting once or twice with the butter. In the last 10 minutes or so of cooking, sprinkle with the cheese and continue to bake until the cheese is melted.
5. Remove from the oven and immediately brush all over with the remaining butter. Season with additional salt and black pepper and sprinkle with the herbs.

Roasted Carrot and Pearl Couscous Salad

Here’s a party-worthy salad layered with flavor, that you can call a main course or a sumptuous side:

Carrot Couscous Salad Platter

This salad does not hold back on herbs and spice. Handfuls of garden herbs and a shake of the contents of your spice drawer build layers of flavor and freshness into this bright and festive couscous platter. Israeli couscous (also known as pearl couscous) is made of wheat flour and semolina which is rolled into tiny “pearl” balls and then toasted. The dried couscous, once purchased, is simmered in a liquid to soften. I like to toast the dried couscous in the pan first, before adding the liquid to simmer, which essentially means the couscous is doubly toasted. This extra step adds satisfying nutty flavor and golden color to the sturdy little semolina balls.

Carrot Couscous Salad with Pine Nuts

Purchase rainbow carrots for this salad, if possible, since they add a brilliant array of color to the platter. Choose thin carrots of uniform size to ensure similar cooking time. If necessary cut thicker carrots in half lengthwise.

Roasted Carrot and Israeli Couscous Salad with Pine Nuts and Arugula

Active Time: 40 minutes
Total Time: 40 minutes
Serves 6 to 8

2 tablespoons extra-virgin olive oil, divided
2 cups Israeli (pearl) couscous
2 1/4 cups water
Salt
1 small red chile pepper, minced
1 clove garlic, minced
2 tablespoons lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
1 ½ pounds thin rainbow carrots, peeled, halved lengthwise if thick
Freshly ground black pepper

Gremolata:
1/4 cup chopped Italian parsley
1/4 cup chopped cilantro
2 tablespoons chopped dill
1 small garlic clove, minced
1 teaspoon finely grated lemon zest
Pinch each of salt and freshly ground black pepper

3 to 4 cups baby arugula
2 to 3 tablespoons toasted pine nuts
1/2 lemon, plus wedges for serving

1. Heat 1 tablespoon oil in a skillet. Add the couscous and toast over medium heat until golden, 1 to 2 minutes, stirring frequently. Add the water and 1/2 teaspoon salt. Cover the skillet and simmer over medium-low heat until the liquid is absorbed and the couscous is tender, about 10 minutes. Transfer the couscous to a bowl and stir in the chile pepper, garlic, lemon juice, lemon zest, cumin, coriander, and cayenne. Let stand at room temperature while you roast the carrots.
2. Heat the oven to 425°F.
3. Place the carrots in a large bowl, drizzle with the remaining 1 tablespoon oil, and lightly season with salt and freshly ground black pepper. Spread the carrots on a rimmed baking sheet and roast in the oven until lightly charred and crisp tender, about 20 minutes. Remove and cool slightly or to room temperature.
4. Make the gremolata: Mix the parsley, cilantro, dill, garlic, lemon zest, salt, and black pepper in a small bowl.
5. Scatter the arugula on a serving platter or in a wide shallow serving bowl. Spoon the couscous over and around the arugula and arrange the carrots on top. Squeeze the half lemon over the salad and sprinkle evenly with the gremolata. Garnish the platter with the lemon wedges and serve.

Easy Rice Pilaf

 Homemade Rice Pilaf – Quick, Easy, and Delicious:

Homemade Rice Pilaf - easy and delicious

When I was young, one of my favorite side dishes was rice pilaf. It came in a slim box with a portion of rice and a sachet of spices, dehydrated chicken stock, and goodness knows what else – all set to prepare with water on the stovetop. The results were salty, addictive, and fragrant. My brothers and I would fight over who got to finish the bowl on the dinner table. One box was never enough.

These days, I make pilaf from scratch – and you probably do, too, without realizing it. The principle behind pilaf is that rice, or another grain such as bulgur or farro, is sautéed to lightly toast the grains, and then steamed in a flavorful broth, along with spices and a few aromatics such as onion and garlic. When ready to serve, the rice is fluffed to separate the grains and prevent stickiness, and handfuls of fresh herbs, chopped almonds, or chilies are added for extra flavor, texture, and color. You can choose to keep the rice simple or add the garnishes selectively to your taste. I tend to pile them on, because they add sensational flavor and freshness, while nudging an unassuming side into a stand-alone dish. So, before you reach for a box of pilaf in the supermarket with a long list of multi-syllabic ingredients, remember that it’s really quite easy – and much cheaper – to make your own from scratch.

Homemade Rice Pilaf

Active Time: 10 minutes
Total Time: 45 minutes
Serves 6 as a side dish

2 3/4 cups chicken stock (or vegetable stock for vegetarian option)
3 tablespoons unsalted butter, divided
1 teaspoon salt
1/2 teaspoon sweet paprika
Generous pinch of saffron threads
1 tablespoon extra-virgin olive oil
1/2 cup orzo
1 small yellow onion, finely chopped, about 1/2 cup
1 garlic clove, minced
1 1/4 cup basmati rice

Optional garnishes:
1 scallion, white and green part thinly sliced
1 small red jalapeño, finely chopped
2 to 3 tablespoons coarsely chopped almonds
2 to 3 tablespoons chopped fresh cilantro or parsley

1. Combine the stock, 2 tablespoons butter, the salt, paprika, and saffron in a medium saucepan. Bring to a simmer and keep warm.
2. Heat the oil and melt the remaining 1 tablespoon butter in a deep skillet (with a lid) over medium heat. Add the orzo and sauté until light golden, about 2 minutes. Add the onion and sauté for about 1 minute, and then add the garlic and sauté until fragrant, about 30 seconds. Add the rice and continue to cook, stirring constantly to coat and lightly toast the rice, for about 2 minutes.
3. Pour in the stock and bring to a simmer. Reduce the heat to low and cover the pot. Cook, undisturbed, until the rice is tender and the liquid is absorbed, 20 to 25 minutes. Remove the lid and fluff the rice with a fork. Let stand for 5 to 10 minutes
4. Serve with the garnishes sprinkled over the top.

Elegant Sides: Pureed Cauliflower

A light and silky alternative to mashed potatoes:

Silky pureed cauliflower

Can you ever get tired of potatoes? No, you firmly say, and I would agree. Sometimes, however, a fluffy-creamy-comforting side dish is called for, and potatoes (shocker) just don’t do the trick. Usually it’s simply a menu issue, meaning potatoes are not a perfect match to the main dish. Think shellfish, for instance, such as scallops or shrimp. Or a cuisine that doesn’t traditionally include potatoes. Step in, cauliflower. There’s something a little magical about this gnarly crucifer. Eaten raw, its flavor is pronounced in an earthy, grassy, unmistakably cruciferous way. When steamed, it transforms into something else, morphing into a buttery, milder version of itself – slightly sweet, a little fresh, and beautifully enhanced with, yes, butter. When roasted, it becomes something else entirely, evoking adjectives which include caramelized, nutty, and crisp. I made this puree recently to accompany a dinner of slow-cooked lamb. It goes equally well with just about anything.

Cauliflower Purée

Active Time: 30 minutes
Total Time: 30 minutes
Makes about 2 1/2 cups

The chicken stock adds great flavor to the purée. If you prefer a vegetarian version, substitute vegetable stock. Alternatively, you can use water, but adjust the seasoning accordingly.

1 large head cauliflower, florets and core cut into 1-inch pieces
2 cups chicken stock
1/3 cup finely grated Pecorino Romano cheese, loosely packed
1 garlic clove, minced
2 tablespoons unsalted butter, room temperature
1  teaspoon salt
1/4 teaspoon freshly ground black pepper, plus extra for garnish
Fresh thyme leaves

Place the cauliflower and chicken stock in a large pot. Bring the stock to a boil, then reduce the heat and simmer until the cauliflower is very tender, about 20 minutes. With a slotted spoon, transfer the cauliflower to the bowl of a food processor. Add 1/4 cup of the chicken stock and process until smooth. Add the cheese, butter, garlic, salt, and pepper and process to blend. If the purée is too thick, thin with additional spoonfuls of the stock to your desired consistency. Serve garnished with fresh thyme leaves and extra black pepper.

Lean into Winter with Root Vegetable Fries

Roasted Root Vegetable FriesRoasted Roots

When it’s cold and gray outside, it’s the season for root vegetables. We can count on our not-so-fair weather friends to usher us through the frigid months, gracing our tables and fortifying our diets with their sweet, nutrient-rich roots. These winter work horses are storehouses of energy, flavor and natural sugar – guaranteed to brighten up your plate and palate on a dreary chilly day.

In this recipe, root vegetables replace the ever-popular russet potato, and while they are called “fries” they are, in fact, oven roasted, so you can feel virtuous while you scarf down a batch. Mix and match your favorite roots and spices to your taste. If you can get your hands on purple sweet potatoes, give them a try – they have a slightly spiced and earthy flavor, and remain firm while roasting. As for peeling, I prefer to leave my organic root vegetables unpeeled, and simply give them a good scrub, since their skins are a wonderful source of nutrients and flavor. Roast one root vegetable or choose a variety for striking color. I like to use a combination of parsnips, carrots, celery root, rutabaga, and sweet potato.

Roasted Root Vegetable Fries

Active Time: 15 minutes
Total Time: 45 minutes
Serves 4 to 6

2 pounds root vegetables, such as parsnips, carrots, celery root, rutabaga, and sweet potato
2 tablespoons olive oil
1 1/2 teaspoons salt, or to taste
1 teaspoon freshly ground black pepper

Dipping Sauce:
3/4 cup Greek whole milk yogurt
1 tablespoon Sriracha
1 small garlic clove, minced
1/4 teaspoon salt

1. Heat the oven to 425°F. Cut the root vegetables into 2-inch batons, about 1/3-inch thick. Place in a large bowl. Add the oil and generously season with salt and pepper; toss to thoroughly coat.
2. Spread the vegetables in one layer on a large rimmed baking sheet lined with parchment. Roast on the lowest rack of the oven until golden brown on the bottoms, about 15 minutes. Move the baking sheet to the top rack of the oven and roast until tender and golden brown on top, about 15 more minutes. (If desired, turn on the broiler for the last few minutes of roasting.)
3. While the vegetables are roasting, whisk dipping sauce ingredients in a small bowl.
4. Serve the fries warm with the dipping sauce.

Thanksgiving Sides: Pomegranate Roasted Brussels Sprouts and Grapes with Walnuts and Farro

If one vegetable symbolizes Fall and Thanksgiving, it’s the Brussels sprout. When these little crucifers appear in the market, it means it’s time to pull on our sweaters and plan our holiday menus. Yet, if one vegetable symbolizes dinner challenges, it’s also the Brussels sprout, because when these mini-cabbages appear on the table you can be sure they will elicit strong reactions from those who love them – and those who hate them. Hence the eternal question: in the spirit of holiday togetherness, how can we serve these hardy sprouts for everyone to enjoy?

This recipe might be the answer. Like all traditions that bear repeating, it’s worth sharing once again. It has a few simple techniques that may, just may, win over any steadfast sprout-hater. The trick is to roast the Brussels sprouts, which softens their assertive and firm cabbagey properties and accentuates their natural sweetness. Grapes are roasted along with the sprouts, so they coat the sprouts with their winey juices and lend more sweetness. A good shellacking of pomegranate balsamic vinegar towards the end of the roasting provides a lip smacking caramelized finish. Finally, the sprouts, grapes, and juices are tossed with farro and toasted walnuts, creating a rustic and satisfying dish, which is nutty, sweet, and not too dense with sprouts – but with just enough to satisfy the lovers and appease the haters at your dinner table. So give it a try and let me know.

Pomegranate Roasted Brussels Sprouts and Grapes with Farro

Pomegranate balsamic vinegar is available in specialty stores and well-stocked supermarkets. You can make your own by whisking together 2 tablespoons balsamic vinegar and 2 tablespoons pomegranate molasses.

Active Time: 40 minutes
Total Time: 40 minutes
Serves 4 to 6 as a side dish

1 pound Brussels sprouts, halved (or quartered if large)
3/4 pound seedless red grapes
2 sprigs fresh thyme
2 tablespoons extra-virgin olive oil
1 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1/4 cup pomegranate balsamic vinegar
1 cup cooked farro, warm or at room temperature
1/4 cup coarsely chopped toasted walnuts

Preheat the oven to 425°F/220°C. Toss the Brussels sprouts, grapes, thyme sprigs, oil, salt, and pepper in a large bowl. Spread on a rimmed baking sheet and roast for 15 minutes. Remove from the oven, drizzle the pomegranate balsamic vinegar over and stir to coat. Return the baking sheet to the oven and roast until the sprouts are tender and the grapes have begun to shrivel, about 15 more minutes. Remove from the oven, discard the thyme sprigs, and transfer to a serving bowl. Add the farro and walnuts and toss to combine. Serve warm or at room temperature.