Trio of Mashed Roots (Parsnip, Turnip and Carrot)

Trio of Mashed Roots (Parsnip, Turnip and Carrot)

3 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Wendy
Recipe by  Wendy

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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 (3)

Rate This Recipe
EILISH40
1

EILISH40

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. You can adjust seasonings to your liking but do like this one for a change. Highly recommend as a side dish plus it is also healthy.

*~Lissa~*
1

*~Lissa~*

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 young, so it was a little nostalgic for me to make this stepped-up version. Will make again, with minor adjustments.

mary p. furlong
0

mary p. furlong

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.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 354 cal
  • 18%
  • Fat
  • 23.4 g
  • 36%
  • Carbs
  • 36.2 g
  • 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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