Trio of Mashed Roots (Parsnip, Turnip and Carrot)

4.5

(30)

25 Reviews

5 Photos

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.

Submitted by Wendy

Updated on January 14, 2022

5

Prep Time:

15 mins

Cook Time:

25 mins

Total Time:

40 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

6 carrots, peeled and chopped
4 large parsnips, peeled and chopped
2 turnips, peeled and chopped
½ cup butter
½ cup heavy whipping cream
¼ teaspoon ground nutmeg
1 pinch cayenne pepper
salt and ground black pepper to taste

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 Facts (per serving)

354	Calories
23g	Fat
36g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 354
% Daily Value *
Total Fat 23g	30%
Saturated Fat 14g	72%
Cholesterol 68mg	23%
Sodium 201mg	9%
Total Carbohydrate 36g	13%
Dietary Fiber 10g	35%
Total Sugars 12g
Protein 3g	7%
Vitamin C 38mg	42%
Calcium 104mg	8%
Iron 1mg	7%
Potassium 858mg	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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