Root Vegetable Whip Recipe

Posted by

Rate It!

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1 medium turnip, peeled and diced
4 carrots, peeled and diced
1 large onion, chopped
6 medium russet potatoes, peeled and cubed
water (to cover the vegetables) or chicken broth (to cover the vegetables)
2 tbsp prepared roasted garlic, pureed (or to taste)
4 -6 tbsp butter
1/2 cup evaporated milk or 1/2 cup half-and-half cream or 1/2 cup milk
fresh ground black pepper (to taste)
1/4 cup grated parmesan cheese (or to taste) (optional)
seasoning salt

Directions:

In a large saucepan place the turnip, carrots, onion and potatoes.
Add in water or chicken broth just to cover the veggies; bring to a boil over medium heat and cook until just fork-tender; drain VERY well.
Place the cooked veggies in a bowl along with the roasted garlic puree then stir in the butter until melted (start with 4 tablespoon butter and add in more if desired).
Beat using an electric mixer, adding in evaporated milk gradually, mixing until JUST light and fluffy (do not overbeat!).
Season with lots coarse black pepper then mix in Parmesan cheese (if using).
Season with seasoned salt or white salt to taste.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	262.96 Kcal (1101 kJ)
Calories from fat	88.19 Kcal
		% Daily Value*
Total Fat	9.8g	15%
Cholesterol	26.4mg	9%
Sodium	124.51mg	5%
Potassium	937.62mg	20%
Total Carbs	37.3g	12%
Sugars	4.25g	17%
Dietary Fiber	4.63g	19%
Protein	7.32g	15%
Vitamin C	17.8mg	30%
Vitamin A	0.4mg	14%
Iron	1.6mg	9%
Calcium	122.2mg	12%

Amount Per 100 g
Calories	116.51 Kcal (488 kJ)
Calories from fat	39.07 Kcal
		% Daily Value*
Total Fat	4.34g	15%
Cholesterol	11.7mg	9%
Sodium	55.17mg	5%
Potassium	415.43mg	20%
Total Carbs	16.53g	12%
Sugars	1.88g	17%
Dietary Fiber	2.05g	19%
Protein	3.24g	15%
Vitamin C	7.9mg	30%
Vitamin A	0.2mg	14%
Iron	0.7mg	9%
Calcium	54.1mg	12%

* 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.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Chile Carrots With Garlic

Carrots, sliced 1/4-inch thick and 9 more..
Special Pot Pie

Roasting chicken, quartered, Water, Chicken bouillon cubes and 19 more..
Southern Macaroni and Cheese Pie

Uncooked elbow macaroni, Butter, Evaporated milk and 5 more..
Black Bean Soup

Black beans, Water, Bacon, Garlic cloves, minced and 11 more..
Black Bean Soup

Black beans, Water, Olive oil, Garlic cloves, minced and 11 more..
Cornish Pasties 2

Shortening, All-purpose flour, Salt and 10 more..
Creamy and Healthy Quick Potato Soup

Potatoes, peeled and very rough chopped and 15 more..
Black Bean Soup with Bacon

Bacon, Garlic, minced, Carrots, Onion, Stalks celery and 9 more..
Seafood Chowder

Russet potatoes, peeled and cubed and 16 more..
Vegetable Whip

Turnip, peeled and diced, Carrots - peeled and diced and 5 more..

Recipe Tags

Weightwatchers Points

5.3

Points
7

PointsPlus

Good Points

saturated fat free,
low sodium,
low cholesterol

Also Try

Root Vegetables

Pearl onions, Red potatoes , cut into 1/2-inch pieces and 10 more..
Root Vegetable Gratin
Root Vegetable Medley
Root Vegetable Latkes
Root Vegetable Casserole

Potatoes, Sweet potato, Celery root, Parsnips, Lemon juice and 7 more..
Root Vegetable and Cranberry Bake

Sliced peeled yukon gold potatoes (about 3/4 lb.) and 12 more..
Vegetable Whip

Turnip, peeled and diced, Carrots - peeled and diced and 5 more..
Glazed Root Vegetables

Turnips, peeled and cut into 1-inch dice and 6 more..
Roasted Root Vegetable

Olive oil, Garlic cloves, minced, Thyme, crushed, Salt and 5 more..
Winter Root Vegetables

Red potatoes, quartered, Brussels sprouts, halved and 9 more..