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.
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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