"This is an old French Canadian recipe I have been making for years. Even people who don't like turnip will like this, since the addition of the other vegetables blend in and hide the normally strong turnip taste. Depending on your taste, you can experiment with the relative amounts of the vegetables, eg: increase the onion or potatoes, decrease the turnip." — SNOG
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turnip, peeled and diced
carrots - peeled and diced
potatoes - peeled and cubed
salt and pepper to taste
This was a great recipe, a nice change from plain old mashed potatoes. The only thing I will change next time is cooking the carrots a little longer than the other items. Other than that this recipe is a keeper!
It was a little bland, and I agree that the turnip had a lot of water so it was more watery than regular mashed potatoes (I thought my bf didn't drain the pot properly!) Next time I would experiment with adding other spices, but the mixture was very nice together.
We used parsnip instead of turnip, and added 3/4 cup of sour cream. So yummy, we had them at a table of 10, made a double batch, and had none left at the end of the meal, with requests for them to be at our Thanksgiving table. Thank you.
These were so good. The only thing I changes was using evaporated milk instead of plain. One of my guys that I cook for won't eat mashed potaoes, but he loved these. Thanks for the recipe.
I did not know that mashed turnip can be so good...I thought I did not need as much butter as suggested in the recipe. though. I mixed in minced persely at the end to make it prettier.
Good side dish.
This is a great way to make mashed potatoes less guilty! I thought we'd kind of have to choke it back, but I was wrong - it's wonderful and tasty!
I loved this recipe. The only changes I made were that I subtituted the turnip with 1/4 of a head of cauliflower. I also added chicken bouillion to the water that I boiled the veggies in. Very flavorful!
This recipe of combined root veggies is French Canadian, Nova Scotian and probably a simple dish prepared by all frugal folks with only root vegetables in their cold cellar during the winter. Your version is great, Jill and you're right, everyone can find their own favourite combo. Thank you for submitting your recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 57
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