Name: Trio of Mashed Roots (Parsnip, Turnip and Carrot) recipe
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

All Recipes Side Dish Vegetables Carrots

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

Nutrition Info

354.2 calories carbohydrate: 36.2 g cholesterol: 67.8 mg fat: 23.4 g fiber: 9.9 g protein: 3.3 g saturatedFat: 14.4 g servingSize: - sodium: 200.9 mg sugar: 11.7 g transFat: : - unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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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