Trio of Mashed Roots (Parsnip, Turnip and Carrot) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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 |
1/2 cup butter |
1/2 cup heavy whipping cream |
1/4 teaspoon ground nutmeg |
1 pinch cayenne pepper |
salt and ground black pepper to taste |
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.
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