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
I made half amount of recipe, as I had only one parsnip. I did have three turnips... Red variety. I added a small white potato. I also used half and half cream instead of heavy cream, which I always avoid. Used very little bit of spices... Good choice, though for flavor. I used a food processor, on chop and then mix, which worked well. Hardest part of recipe was cutting parsnip... Hard as sweet potato.
I may make this again, but I will cut back on the butter. It's a bit rich for us.
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.
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.
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.
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!
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.
* 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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