In a medium bowl, add potatoes, scallions, sesame oil, salt and black pepper and mash well until there are no large
potato chunks left.
Not exact matches
2 lbs yukon gold
potatoes, cut into 1 inch
chunks Olive oil for drizzling 2 fennel bulbs (reserve the fronds)(those are the frilly green
leaves) 1 large onion, peeled and cut into 1/2 inch slices 1 teaspoon salt, divided Fresh black pepper 2 cups warm vegetable broth 2 cups unsweetened warm soy or almond milk
Using a
potato masher or something similar, crush
potatoes to thicken soup,
leaving some
chunks but allowing some to «melt» into the soup.
For the roast
potatoes you can
leave the skin on and cut them into big
chunks.
Ingredients: About a lb, give or take, of salmon or any other fish you might have, in
chunks, skin removed (clams are an obvious choice too) / 3 cups chicken broth / 2 slices bacon, chopped / 1 onion, diced / 2 T flour / 1 bay
leaf / 2 sprigs fresh thyme
leaves, chopped / 2 large
potatoes, peeled and chopped / 2 cups milk / 1 cup half & half / 2 T sherry vinegar / Dash of Worcestershire sauce (optional) / Salt & pepper to taste.
Olive oil, as needed 1 large zucchini, diced small 1 stalk celery, chopped small 1/2 — 1 red pepper, chopped small 1/2 onion, chopped small oregano, onion powder, garlic powder, salt, pepper, thyme sprig (optional) 9 new
potatoes, boiled until tender, mostly peeled, cut in large
chunks Non-Dairy Basil pesto (1 cup basil
leaves, 1 - 2 Tbsp pine nuts, olive oil, ground)(feta cheese for your dairy eating loved ones)
Use a
potato masher to very lightly mash the
potatoes and vegetables (
leaving big
chunks).
packages seitan, drained and cut into bite - size
chunks 1/2 cup flour (I used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold
potatoes (about 3 medium - large), cut into large - ish
chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay
leaf 2 teaspoons chopped fresh thyme
leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinegar
8 Yukon gold
potatoes, peeled and cut into
chunks 2 - 4 TBS Earth Balance Soy Butter or your favorite butter 1/4 - 1/2 cup Almond Milk or your favorite milk at room temp Salt and Pepper to taste 3 - 4 parsley
leaves sniped small handful of chives sniped
In saucepan use a
potato masher to mash the blackberries almost completely,
leaving small
chunks if you like.
2 lbs beef chuck roast, trimmed of large sections of fat and cut into 1 inch
chunks olive, canola, or vegetable oil salt and pepper 1 large onion, diced 3 large carrots 3 large white
potatoes 2 large sweet
potatoes 1 tsp dried thyme or 1 large sprig fresh thyme 1 large sprig fresh rosemary (dried tends to be to tough in the stew so I don't recommend it) 2 (14 oz) cans good quality beef broth, preferably low fat / low salt 1/2 of a 6 oz can of tomato paste, about 2 rounded T 2 bay
leaves
Leave the
potatoes unpeeled but give them a wash to remove any dirt and cut into equal sized medium
chunks so they will cook at the same rate.
Begin by cutting a 1 pound pumpkin in half (I used a 2 pound pumpkin and used half of it for this recipe), then deseed it using a spoon, using a
potato peeler peel off all the skin from the pumpkin, making sure to also remove the white parts
left behind by the skin, cut the pumpkin into small
chunks that are about 1/2 inch by 1/2 inch in size, also finely mince 2 cloves of garlic and finely dice 1/2 of an onion
3 pounds
potatoes, peeled and cut into large
chunks sea salt 4 tablespoons extra virgin olive oil 4 cloves garlic, minced 1 bunch kale, large stems stripped and discarded,
leaves chopped 1/2 + cup warm milk or cream freshly ground black pepper 5 scallions, white and tender green parts, chopped 1/4 cup freshly grated Parmesan, for garnish (opt) fried shallots, for garnish (optional)
1 cup quinoa 2 cup water 2 medium sweet
potatoes, peeled and cut into 1 inch
chunks 1 red onion, thickly sliced 4 kale
leaves, removed from stems and torn sunflower seeds, toasted extra-virgin olive oil juice of 1/4 a lemon 1 teaspoon apple cider vinegar 1 tsp balsamic vinegar sea salt black pepper
2 Tablespoons cooking oil 1 large onion, roughly chopped 1 Tablespoon minced garlic 1 dried chipotle chile (optional) 1 Tablespoon ground cumin 1 Tablespoon fresh oregano (1 teaspoon dried) Salt and freshly ground pepper 1 large
potato, peeled and roughly chopped 1 cup corn kernels (fresh or frozen) 1 cup cooked black beans 3 tomatillos, husked and cut into
chunks 1 medium tomato, cored and roughly chopped 1 medium or 2 small zucchini, roughly chopped 6 cups vegetable stock or water 1/4 cup or more chopped fresh cilantro
leaves 1/2 jalapeno pepper, seeded and cut into rings (optional)
Gently mash berries using a
potato masher or fork,
leaving a few
chunks if you like.
In a medium size bowl mash them with a strong fork or use a
potato masher,
leaving some
chunks for texture if you like.
First, chop the
potatoes into one - inch
chunks and
leave the peels on if desired.
Slow Cooker Vegetable Soup Recipe (vegetarian) 1/2 cup chopped onion 1 medium green or red bell pepper, chopped 2 cloves garlic, finely chopped 12 ounces small white new
potatoes, halved or quartered into bite - size
chunks 1 can (15 ounces) chickpeas, rinsed and drained 1 can (14.5 ounces) diced tomatoes or fire - roasted diced tomatoes 4 cups vegetable broth (homemade or purchased) 3 teaspoons smoked paprika 1 teaspoon ground coriander 1/2 teaspoon kosher salt or fine sea salt 1/2 teaspoon ground cumin 1 tablespoon tamari (gluten free soy sauce) 1 package (5 ounces) fresh baby spinach
leaves
You'll Need: 1 lb US Wellness Meats bison stew meat 2 tbsp coconut oil or ghee 1/2 tsp each salt and pepper 1 medium onion, chopped finely 2 cloves garlic, minced 1/4 cup red wine 1 cup each beef and chicken stock / broth 1/2 tsp dried thyme 2 bay
leaves 2 russet
potatoes, peeled and chopped into bite - sized
chunks 2 carrots, peeled and chopped into bite - sized
chunks 1 parsnip, peeled and chopped into bite - sized
chunks 1/2 cup frozen peas 1 tsp chopped fresh parsley for garnish
Just
leave the bacon
chunks in there — adds great flavor to fried eggs or
potatoes or whatever you're using it for.
I
left some
chunks in my recipe since I prefer my
potatoes with some texture, but you can cream them up a bit more if you prefer.
There should still be some
chunks left to the sweet
potato.
Drain the
potatoes well and, while they're still hot, gently mash with a fork until there are no
chunks left, or pass through a
potato ricer.
300 g mixed vegetables (peas, carrots, beans and
potatoes) 2 tbsp vegetable oil 1 small onion, finely minced 1/2 tbsp garlic, minced 1/2 tbsp ginger, minced 3 tbsp tomato puree 3 fresh green chillies, slit down the middle (I chopped mine up) 1 tsp turmeric powder 1 tsp garam masala powder salt 2 tbsp cashew nuts 2 tbsp canned or fresh pineapple
chunks 1/3 cup light cream few chopped glace cherries to garnish (or used dried cranberries) Coriander
leaves to garnish