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
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 354 cal
- 23.4 g
- 36.2 g
Based on a 2,000 calorie diet
Reviews (1)Rate This Recipe
"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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