a dessert my mother used to make that was easy, quick, and wonderful.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 carrots, peeled and chopped
- 4 large parsnips, peeled and chopped
- 2 turnips, peeled and chopped
- ½ cup butter
- ½ cup heavy whipping cream
- ¼ teaspoon ground nutmeg
- 1 pinch cayenne pepper
- salt and ground black pepper to taste
Instructions
- 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.
- 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.
Nutrition Facts
| Calories | 354 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 10 g |
| Protein | 3 g |
| Saturated Fat | 14 g |
| Sodium | 201 mg |
| Sugars | 12 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I was looking for a simple recipe with root veggies and this was very good (considering root veggies are not my favourite). I’m not to eat much dairy so cut the butter in half and used a cup of cashew cream instead of whipping cream. This made it sooo good. If you have a problem with dairy, cashew cream is a lifesaver. Thanks for this recipe.
I had about a half a dozen carrots so we’re starting to go to root that I thought I’d use up, so I peeled them and shredded them and started to boil them… then I thought maybe I’ll check for a recipe on this app and found this, definitely gave me some good ideas… I’d already put a chicken bullion cube into the water so I didn’t end up draining the water so they were a little runny but the cooking time was bang on, and I ended up using the food processor to make it nice and smooth.
I am in the fight against multiple sclerosis and prefer to use food as medicine. I follow the EAT RIGHT FOR YOUR BLOOD TYPE food recommendations and was looking for something sweet and savory that would replace basic mashed potatoes or sweet potatoes. I used this recipe, replaced whipping cream with goat milk and goat butter, sprinkled some parsley and pink Himalayan salt and allowed the veggies to be partially mashed to add to the mouthfeel. Oh. My. Tastebuds. It was creamy, it was sweetly carrot~y and it was oh so savory. It is one of my new favorites !!!
Loved it—and even my husband, who is not that fond of root vegetables, appreciated it. Will definitely make again. And I made it just as the recipe called for.
Had no carrots but the ingredients of turnip and parsnips worked out. I boiled the parsnips separately with rosemary as the turnip was a cubed frozen package and softened quickly. The colouring was wonderful for our Thanksgiving dinner. I placed all the ingredients in a serving dish and continued to heat until served.
Every time I make this my friends ask me for the recipe
Delicious
I made this without any changes and it was delicious. My family isn’t a fan of turnips or parsnips so I did half the recipe and had it all to myself 🙂
I made this as is. Next time I will make it with less butter. It was too rich for me.
Wonderful recipe. As others noted, it’s very rich. However it’s delicious and colorful. It really needs the salt and pepper; otherwise it comes out bland.
This is so easy and so wonderful, but I used my Instant Pot to cook the veggies, and my family loved it.
Delicious. My mum made this but didn’t use cayenne and I like that addition. However, forget the butter. In our house mum put a pat of butter on hers, my brother preferred pepper on his and I just liked it plain with some salt. Second time I made it still no butter so I used sour cream. Still good. Though, it’s better without the nutmeg.
Just made this and it’s wonderful. A nice dash of color and it’s warming on cool fall or cold winter days. You need to season to taste, but it doesn’t get much better than this dish!
It was a bit loose for me so so would use a touch less milk. Great flavor.
My husband and I enjoyed this as a side dish for pepper steak. It was really good. In fairness, I don’t like turnips so I substituted rutabaga, and it was still good.
We added chives as garnish and increased cream. mmm
Instead of boiling, I roasted the veggies, giving them a rich caramelized flavor! Then proceeded to follow the remainder of the recipe. Very delicious! Everyone thoroughly enjoyed. Will make again!
This was delicious highly recommended instead of potatoes
I made half amount of recipe, as I had only one parsnip. I did have three turnips… Red variety. I added a small white potato. I also used half and half cream instead of heavy cream, which I always avoid. Used very little bit of spices… Good choice, though for flavor. I used a food processor, on chop and then mix, which worked well. Hardest part of recipe was cutting parsnip… Hard as sweet potato.
I may make this again, but I will cut back on the butter. It’s a bit rich for us.
Received a couple of turnips from a friend and searched for something to make with them. This recipe was easy and perfect paired with pork roast.