Recipe by Wendy
"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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carrots, peeled and chopped
parsnips, peeled and chopped
turnips, peeled and chopped
heavy whipping cream
salt and ground black pepper to taste
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.
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Trio of Mashed Roots (Parsnip, Turnip and Carrot)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 210
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