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.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 354 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.