Trio of Mashed Roots (Parsnip, Turnip and Carrot)

1 Reviews

Prep: 15 min
Cook: 25 min
Ready In: 40 min

“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.” - by Wendy

Ingredients

6 carrots, peeled and chopped
4 large parsnips, peeled and chopped
2 turnips, peeled and chopped
1/2 cup butter
1/2 cup heavy whipping cream
1/4 teaspoon ground nutmeg
1 pinch cayenne pepper
salt and ground black pepper to taste

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Metric US

Original recipe yields 6 servings

Directions

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.
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.

Nutrition

Amount Per Serving (6 total)

Calories
354 cal
18%

Fat
23.4 g
36%

Carbs
36.2 g
12%

Based on a 2,000 calorie diet

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Reviews (1)

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~Lissa~

Mar. 1, 2013

"Very good except the nutmeg was too prominent and I think my turnip was too small (halved the recipe) because it seemed to have gotten lost. I remember often having carrot and turnip mash when I was ..." See moreyoung, so it was a little nostalgic for me to make this stepped-up version. Will make again, with minor adjustments."

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