Wendy Recipe ⤍ Trio of Mashed Roots (Parsnip, Turnip and Carrot)

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.

Ingredients

• 6 carrots, peeled and chopped
• 4 large parsnips, peeled and chopped
• 2 turnips, peeled and chopped
• ½ cup butter
• ½ cup heavy whipping cream
• ¼ teaspoon ground nutmeg
• 1 pinch cayenne pepper
• salt and ground black pepper to taste

Cooking Directions

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.

Nutrition Facts

• calories354.2
• carbohydrateContent36.2 g
• cholesterolContent67.8 mg
• fatContent23.4 g
• fiberContent9.9 g
• proteinContent3.3 g
• saturatedFatContent14.4 g
• sodiumContent200.9 mg
• sugarContent11.7 g