Ingredients:
- 2 parsnips, peeled and cut into 1-inch pieces
- 1 pear, peeled, cored , and cut into 1-inch pieces
Directions:
- Heat oven to 350 degrees. Butter a 2-quart baking dish or casserole.
- Cook potatoes, turnips, parsnips and pear together in a large pot of boiling water until very tender, 20 minutes or more. Drain, return to pot and stir vegetables and pear over medium heat until moisture evaporates, about a minute or so. Add cream and 3 tablespoons of butter, and mash smooth. Season with salt and pepper.
- In a separate pot cook carrots in salted boiling water until very tender, about 15 minutes. Drain, transfer to food processor, add remaining butter and nutmeg, and puree. Taste; season with salt and pepper as desired.
- Alternate potato and carrot puree by half-cupfuls in the baking dish. Draw a knife through and swirl to marbleize. Drizzle melted butter over top, sprinkle with additional nutmeg, cover with foil and bake until heated through, approximately 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 172.7 Kcal (723 kJ) | ||
| Calories from fat | 83.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.23g | 14% | |
|---|---|---|---|
| Cholesterol | 25.89mg | 9% | |
| Sodium | 29.71mg | 1% | |
| Potassium | 140.98mg | 3% | |
| Total Carbs | 21.34g | 7% | |
| Sugars | 4.74g | 19% | |
| Dietary Fiber | 3.38g | 14% | |
| Protein | 2.1g | 4% | |
| Vitamin C | 6.6mg | 11% | |
| Vitamin A | 0.3mg | 9% | |
| Calcium | 45mg | 4% | |
| Amount Per 100 g | |||
| Calories | 108.63 Kcal (455 kJ) | ||
| Calories from fat | 52.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.8g | 14% | |
|---|---|---|---|
| Cholesterol | 16.28mg | 9% | |
| Sodium | 18.68mg | 1% | |
| Potassium | 88.68mg | 3% | |
| Total Carbs | 13.42g | 7% | |
| Sugars | 2.98g | 19% | |
| Dietary Fiber | 2.13g | 14% | |
| Protein | 1.32g | 4% | |
| Vitamin C | 4.2mg | 11% | |
| Vitamin A | 0.2mg | 9% | |
| Calcium | 28.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Mashed Root Vegetables with Horseradish
Turnips, peeled and cut into 1/2-inch pieces and 5 more.. -
Spinach Parmesan
Frozen spinach, Parmesan cheese, grated, Onion, chopped and 5 more.. -
Brussels Sprouts Puree
Brussels sprout, Heavy cream, Unsalted butter, Salt and 2 more.. -
Creamed Turnips
Turnips (about 9), Shallots, Milk, Heavy cream and 10 more.. -
Dublin Vegetables (Mashed Carrot and Parsnip)
Carrot, peeled and cut into chunks and 5 more.. -
Pear Custard
Firm-ripe pears , such as bosc or anjou (about 1 lb) and 14 more.. -
Creamed Turnips
Turnips, Shallots, Milk, Heavy cream, Unsalted butter and 9 more.. -
Creamed Turnips
Turnips, Onion chopped, Milk, Heavy cream, Unsalted butter and 8 more.. -
Creamy Mashed Turnips and Parsnips (Vegan)
Turnips, Parsnips and 4 more.. -
Belgian Carrots
Carrots , sliced crosswise into 1/4-inch pieces and 7 more..
Also Try
-
-
-
-
-
-
-
Crispy Root Vegetable Latkes with Beet Puree
Grated peeled sweet potato, Grated peeled baking potato and 14 more.. -
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
