BCL - Trio of Mashed Roots (Parsnip, Turnip and Carrot) The Best Recipes

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Trio of Mashed Roots (Parsnip, Turnip and Carrot)

"This fall and iciness farm recipe was handed down from my Irish-Canadian grandmother Agnes Walsh (Donahoe). It's a easy mash that I updated with a dash of nutmeg and cayenne. An thrilling (and low cost) facet dish for all vacation menus."

Ingredients :

• 6 carrots, peeled and chopped
• 4 large parsnips, peeled and chopped
• 2 turnips, peeled and chopped
• half of cup butter
• half of cup heavy whipping cream
• 1/four teaspoon ground nutmeg
• 1 pinch cayenne pepper
• salt and ground black pepper to flavor

Instructions :

Prep : 15M	Cook : 6M	Ready in : 40M

• Place carrots, parsnips, and turnips into a pot and cover with cold, lightly salted water. Bring to a boil and cook till a fork without difficulty breaks aside the greens, about 25 mins; drain. Return veggies to the pot.
• Mix butter, cream, nutmeg, cayenne pepper, salt, and black pepper into greens; roughly mash collectively with a potato masher until vegetables are broken down but man or woman colors are still visible.

Notes :

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