recipe reviews for:

Vegetable Whip

“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.”

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Reviewed: Jan. 29, 2012

YUM! This one is a keeper! I replaced milk with half & half cream (10% mf), instead of all carrots I added 1/2 carrot 1/2 parsnip mix and served sour cream as a "top-it" option. Very surprising, savoury and comforting.

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Tihana

Reviewed: Jan. 5, 2012

I just wanted to mention that the turnip in Canada is a different variety than the turnip in the US. In Canada, the turnip is a wonderful, strong flavor with an almost pale squash color - our family grew lots of it and stored it in our cellar, and it is my favorite vegetable. Sadly, the US purple top turnips are VERY mild and pretty much white when cooked - like a watered down version of Canadian turnip. And yes, they retain a lot of water after cooking - Canadian turnips do not. Still, a good recipe either way.

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Liberty Belle

Reviewed: Nov. 4, 2011

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!

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Kimberly

Cooking Level: Intermediate

Home Town: High Prairie, Alberta, Canada

Living In: Edmonton, Alberta, Canada

Reviewed: Nov. 3, 2011

This was really good. It had an almost leek and potato soup taste. I thought I cut the carrots smaller than the rest but they were still pretty hard when the rest was done...so make sure you cut them REALLY small for more consistent cooking. Thanks!

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Samantha

Reviewed: Nov. 1, 2011

LOVE this! I just roughly mashed the veggies so it was more smashed than whipped. So delicious!

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saunch09

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Cooking Level: Intermediate

Reviewed: Oct. 15, 2011

Great way to use up the parsnips I had (which I subbed for turnips). I also subbed leeks for the onions because it is what I had on hand and added a vegetable bouillon cube to the water. I cooked the carrots, parsnips and leeks a bit longer than the potatoes, then used my immersion blender to puree the veggies (the hand mixer wasn't cutting it with the carrots). Came out fluffy and yummy.

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ALZ

Cooking Level: Intermediate

Home Town: Norfolk, Massachusetts, USA

Living In: Victor, Idaho, USA

Reviewed: Oct. 10, 2011

One less side dish to prepare, woohoo! I used half and half and kind of free poured so I got more liquid in than I should have but it was still good. Folks wondered what veggies I disguised, lol!!!

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Phoebe

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

Reviewed: Feb. 22, 2011

These were really yummy! Next time I will steam the carrots then boil them so that they whip up more smoothly. Even my 1 year old and 3 year old ate them!

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MEGSCOOKIN

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Feb. 14, 2010

I liked the proportions of turnip, carrot, and potato. Boiled onions didn't appeal to me so I just boiled the vegetables without the onion, mashed them with the butter and milk, then added caramelized shallots instead of onion. I didn't need as much milk as it called for, I may have overcooked the potatoes. I will definitely be making this again!

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foxyj

Reviewed: Oct. 7, 2009

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.

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