Vegetable Whip

Vegetable Whip

29 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
SNOG
Recipe by  SNOG

“This is an old French Canadian recipe I have been making for years. Even people who don't like turnip will like this, since the addition of the other vegetables blend in and hide the normally strong turnip taste. Depending on your taste, you can experiment with the relative amounts of the vegetables, eg: increase the onion or potatoes, decrease the turnip.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Place the turnip, carrots, onion, and potatoes in a pot with water to cover. Bring to a boil over medium-high heat, and cook until fork-tender.
  2. Drain the water from the vegetables, and stir in the butter until melted. Beat with an electric mixer, adding milk gradually, until light and fluffy. Do not beat for too long, just until smooth. Season to taste with salt and pepper, and serve hot.

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Reviews (29)

Rate This Recipe
NewCook
18

NewCook

This was a great recipe, a nice change from plain old mashed potatoes. The only thing I will change next time is cooking the carrots a little longer than the other items. Other than that this recipe is a keeper!

kristina
15

kristina

We used parsnip instead of turnip, and added 3/4 cup of sour cream. So yummy, we had them at a table of 10, made a double batch, and had none left at the end of the meal, with requests for them to be at our Thanksgiving table. Thank you.

A cook in Houston
8

A cook in Houston

These were so good. The only thing I changes was using evaporated milk instead of plain. One of my guys that I cook for won't eat mashed potaoes, but he loved these. Thanks for the recipe.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 206 cal
  • 10%
  • Fat
  • 6.3 g
  • 10%
  • Carbs
  • 34.3 g
  • 11%
  • Protein
  • 4.4 g
  • 9%
  • Cholesterol
  • 16 mg
  • 5%
  • Sodium
  • 89 mg
  • 4%

Based on a 2,000 calorie diet

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