Trio of Mashed Roots (Parsnip, Turnip and Carrot)

Trio of Mashed Roots (Parsnip, Turnip and Carrot)

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.

Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Yield:
6 servings
Servings:
6

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)

354
Calories
23g
Fat
36g
Carbs
3g
Protein
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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