Mashed Potatoes Green Garden Medley Burnt Butter Sauce 5fix
Elevate your side dish game with this Mashed Potatoes Green Garden Medley with Burnt Butter Sauce, a vibrant and flavor-packed recipe that transforms simple ingredients into a stunning dish. Featuring creamy mashed russet potatoes paired with a fresh medley of zucchini, carrots, and green beans sautéed to perfection, this recipe is brought to life with a luxurious burnt butter sauce that adds a rich, nutty depth. Ready in just 45 minutes and perfect for weeknight dinners or special occasions, the dish is finished with a sprinkle of fresh parsley for a burst of brightness. Whether served as a comforting centerpiece or alongside your favorite protein, this recipe offers a delightful blend of hearty textures and garden-fresh flavors, making it an irresistible addition to your table. Keywords: mashed potatoes, green garden medley, burnt butter sauce, easy side dish, quick dinner ideas.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 6 tablespoons Unsalted butter
- 0.5 cup Heavy cream
- 2 cloves Garlic
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 1 medium Zucchini
- 2 medium Carrots
- 1 cup Green beans
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley
Instructions
Peel and chop the potatoes into evenly sized chunks. Place them in a large pot of cold salted water.
Bring the pot of potatoes to a boil over medium-high heat. Reduce the heat to medium and cook for about 15 minutes, or until the potatoes are fork-tender.
While the potatoes are cooking, prepare the garden medley. Wash and dice the zucchini and carrots, and trim the ends of the green beans.
In a large skillet, heat the olive oil over medium heat. Add the zucchini, carrots, and green beans, cooking for 8-10 minutes until tender but still slightly crisp. Season with 1/2 teaspoon of salt and a pinch of black pepper. Set aside.
Once the potatoes are cooked, drain them well and return them to the pot. Add the heavy cream, 4 tablespoons of butter, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mash until smooth and creamy. Cover to keep warm.
In a small saucepan, melt the remaining 2 tablespoons of butter over medium heat. Continue cooking until the butter turns golden brown and develops a nutty aroma, about 3-4 minutes. Be careful not to let it burn completely. Remove from heat immediately.
To assemble, spoon mashed potatoes onto each plate. Top with the sautéed garden medley and drizzle the burnt butter sauce over the top.
Garnish with fresh parsley and serve warm.
Nutrition Facts
Calories |
2611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.3 g | 181% | |
| Saturated Fat | 70.6 g | 353% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 5898 mg | 256% | |
| Total Carbohydrate | 303.8 g | 110% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 38.6 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 353 mg | 27% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 7996 mg | 170% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
