Trio of Mashed Roots (Parsnip, Turnip and Carrot)

Trio of Mashed Roots (Parsnip, Turnip and Carrot)

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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Ingredients

40 m servings 354 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 36.2g
  • 12%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 266 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place carrots, parsnips, and turnips into a pot and cover with cold, lightly salted water. Bring to a boil and cook until a fork easily breaks apart the vegetables, about 25 minutes; drain. Return vegetables to the pot.
  2. Mix butter, cream, nutmeg, cayenne pepper, salt, and black pepper into vegetables; roughly mash together with a potato masher until vegetables are broken down but individual colors are still visible.

Reviews

Read all reviews 8
  1. 8 Ratings

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Most helpful positive review

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....

Most helpful critical review

I may make this again, but I will cut back on the butter. It's a bit rich for us.

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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....

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...

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.

This was delicious highly recommended instead of potatoes

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 Pomegr...

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 may make this again, but I will cut back on the butter. It's a bit rich for us.

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