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.
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
Step 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.
Step 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 354 | |
% Daily Value * | |
Total Fat23g | 30% |
Saturated Fat14g | 72% |
Cholesterol68mg | 23% |
Sodium201mg | 9% |
Total Carbohydrate36g | 13% |
Dietary Fiber10g | 35% |
Total Sugars12g | |
Protein3g | |
Vitamin C38mg | 190% |
Calcium104mg | 8% |
Iron1mg | 7% |
Potassium858mg | 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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