Trio of Mashed Roots (Parsnip, Turnip and Carrot) Recipe - Allrecipes.com
Trio of Mashed Roots (Parsnip, Turnip and Carrot) Recipe
  • READY IN 40 mins

Trio of Mashed Roots (Parsnip, Turnip and Carrot)

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

  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.
  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.
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Reviews More Reviews

Oct 03, 2013

Guess this is the first time I have ever seen this mixture in print. My goodness (coming from N. Ireland) this was very very popular and even now I still make it. My Canadian husband loves it. You can adjust seasonings to your liking but do like this one for a change. Highly recommend as a side dish plus it is also healthy.

 
Feb 16, 2014

Quite delicious. I find the nutmeg works wonderfully if you also add salt and pepper otherwise it's a bit too prominent. will definitely make this again.

 

5 Ratings

Oct 20, 2014

Received a couple of turnips from a friend and searched for something to make with them. This recipe was easy and perfect paired with pork roast.

 
Aug 17, 2014

I really liked this and will definitely make again! My hubby loved it as well as he is into Fall/ Winter dishes like this as well. I made it as a side dish with baked chicken (see Exotic Pomegranate Chicken another delicious recipe posted on here). I used about a cup of low fat milk, salt pepper and added cinnamon and it all blended wonderfully! I poured the pomegranate gravy to serve (from the chicken) and garnished with cilantro (served it warm). Also easy to make and refigerate ahead of time. Tasted better the next day.Thank you for posting!

 
Mar 01, 2013

Very good except the nutmeg was too prominent and I think my turnip was too small (halved the recipe) because it seemed to have gotten lost. I remember often having carrot and turnip mash when I was young, so it was a little nostalgic for me to make this stepped-up version. Will make again, with minor adjustments.

 

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Nutrition

  • Calories
  • 354 kcal
  • 18%
  • Carbohydrates
  • 36.2 g
  • 12%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 23.4 g
  • 36%
  • Fiber
  • 9.9 g
  • 39%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 266 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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