Recipes: The magic of mash

T-Mag Thursday 17/October/2019 06:30 AM
By: Times News Service
Recipes: The magic of mash

SWEET POTATO MASH
Mashed sweet potatoes are a great substitute for traditional mashed potatoes.The subtle sweetness of this mash makes it an absolute delight.
Ingredients
• 2 medium sweet potatoes, boiled and cubed
• Pinch of salt and black pepper to taste
• 1tbsp butter
• 1/2 cup sour cream (store bought)
• 2tsp finely chopped parsley
Preparations
• Mash the potatoes to your preferred consistency while heating it in a saucepan with a potato masher.
• Add in butter, sour cream, salt, pepper, and most of the chopped parsley. Cook for 2 minutes.
• Stir well to combine. Switch off the flame.
• Once mixed, serve with an extra slice of butter and the remaining parsley.

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BROCCOLI MASH
Low in carbs and calories, broccoli mash is the healthiest mash one can have any time.
Ingredients
• 3 cups broccoli florets (steamed)
• 1tsp lemon juice
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 cup parmesan
• Salt and pepper to taste
Preparations
• Add parmesan, olive oil and minced garlic to the steamed broccoli in a food processor.
• Blend the ingredients until they are thoroughly combined.
• Adjust seasoning with salt and pepper to taste, give a quick pulse again to combine.
• Transfer the mashed broccoli to a serving bowl.

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CHEESY CAULIFLOWER MASH

This is an easy and delicious vegetable side that’s buttery and filling.
Ingredients
• 1 medium sized cauliflower
• 1/2 cup cream cheese
• 3 tbsp butter
• 1/2 lemon, juice and zest
Preparations
• Cut the cauliflower into florets.
• Boil the cauliflower in salted water – just enough so that the florets are tender but retain a firm texture. Strain the cauliflower in a colander and discard the water.
• Add the cauliflower to a food processor along with the remaining ingredients and pulse till desired consistency is attained.
• Serve warm.

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ASPARAGUS MASH

A tasty twist of your favourite mashed potatoes. This recipe is a good way to add some healthy green asparagus to your meals.
Ingredients
• 8 asparagus shoots, chopped and blanched
• 1/4 onion, diced
• 2tbsp cream
• 2tbsp fresh parsley
• 1/2 teaspoon salt
• Dash of pepper
Preparations
• Saute the diced onions in 1/2 tsp oil until they turn pink.
• Blanch the asparagus pieces in boiling water for 2 minutes and drain immediately.
• Place the sautéed onions, blanched asparagus, cream, parsley, salt and pepper into a blender.
• Blend well. Serve warm.

Oneza Tabish is a food blogger, consultant, and columnist based in Oman. She is also the owner of Oman’s popular Facebook group ‘What’s Cooking Oman.’