Trio of Mashed Roots (Parsnip, Turnip and Carrot)

Trio of Mashed Roots (Parsnip, Turnip and Carrot)

7
Wendy 1

"This fall and winter farm recipe was passed down from my Irish-Canadian grandmother Agnes Walsh (Donahoe). It's a simple mash that I updated with a dash of nutmeg and cayenne. An exciting (and affordable) side dish for all holiday menus."

Ingredients

40 m {{adjustedServings}} servings 354 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 36.2g
  • 12%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 266 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. Place carrots, parsnips, and turnips into a pot and cover with cold, lightly salted water. Bring to a boil and cook until a fork easily breaks apart the vegetables, about 25 minutes; drain. Return vegetables to the pot.
  2. Mix butter, cream, nutmeg, cayenne pepper, salt, and black pepper into vegetables; roughly mash together with a potato masher until vegetables are broken down but individual colors are still visible.
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Reviews

7
  1. 7 Ratings

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I made half amount of recipe, as I had only one parsnip. I did have three turnips... Red variety. I added a small white potato. I also used half and half cream instead of heavy cream, which I...

Guess this is the first time I have ever seen this mixture in print. My goodness (coming from N. Ireland) this was very very popular and even now I still make it. My Canadian husband loves it....

Quite delicious. I find the nutmeg works wonderfully if you also add salt and pepper otherwise it's a bit too prominent. will definitely make this again.