CARROT AND PARSNIP MASH
Nutty carrots!
Provided by Ann
Categories Side Dish Vegetables Carrots
Yield 8
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
- Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Warm over low heat, stirring often. Transfer to bowl. Serve.
Nutrition Facts : Calories 222.4 calories, Carbohydrate 28.6 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 8 g, Protein 2.3 g, SaturatedFat 7.4 g, Sodium 151.8 mg, Sugar 9.5 g
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.
Provided by Wendy
Categories Side Dish Vegetables Carrots
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- 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 354.2 calories, Carbohydrate 36.2 g, Cholesterol 67.8 mg, Fat 23.4 g, Fiber 9.9 g, Protein 3.3 g, SaturatedFat 14.4 g, Sodium 200.9 mg, Sugar 11.7 g
CARROT AND TURNIP MASH
Replicate this carrot and turnip mash recipe in just a few steps. Substitute with other root vegetables. Add herbs such as thyme & spices for extra flavour.
Provided by Michelle Minnaar
Categories Side Dish
Time 40m
Yield 4
Number Of Ingredients 3
Steps:
- Boil the carrots and turnips in plenty of salted water for 20 minutes or until tender.
- Drain the vegetables and let them steam dry for 5 minutes. If you don't do this the vegetables will be water and you'll end up with a soggy mash.
- Mash the vegetables and add the olive oil.
- Garnish with parsley and serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 121 calories, Sugar 8 g, Sodium 122 mg, Fat 7.1 g, SaturatedFat 1 g, Carbohydrate 14 g, Fiber 3.5 g, Protein 1.5 g
UNCLE BILL'S CARROTS - TURNIP - PARSNIP DISH
This is such an easy recipe to make and has a marvelous taste using the combination of these 3 veggies.
Provided by William Uncle Bill
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Prepare vegetables as noted and place them in a large saucepan.
- Cover with water, bring to boil.
- Reduce heat, cover and simmer for about 30 minutues or until vegetables are tender.
- Drain well.
- Add salt, pepper and butter and mash well.
- Serve as a vegetable with your meal.
- This is also very good the next day, re-heated.
- Parsnips are available in different sizes. Measured across the top of the parsnips, Small - about 1 inch, Medium - about 1 1/2 inches, Large - about 2 inches.
PARSNIP AND TURNIP MASH
Steps:
- Peel and slice the turnips thinly, Peel and dice the parsnips (cutting the vegetables small and thin will help speed up cooking time).
- Add the sliced and diced vegetables to a large saucepan and cover them with cold water. Add salt to the water and bring to a boil over medium heat. Boil the vegetables for about 8 to 10 minutes until quite soft. Vegetables are cooked when you can easily insert the tip of a knife.
- Drain the vegetables and place them back into the saucepan. Add the butter and thyme. With a potato masher, mash all ingredients together. Season with salt and pepper, to taste. Serve warm.
MASHED POTATOES WITH PARSNIPS AND CARROTS
Categories Potato Side High Fiber Parsnip Fall Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 5
Steps:
- Cook potatoes and parsnips in large pot of boiling salted water until very tender, about 30 minutes. Drain. Return potatoes and parsnips to pot. Mash until smooth. Mix in grated carrots. Stir in butter, then milk. Season to taste with salt and pepper. Transfer to bowl and serve.
MASHED CARROTS AND TURNIPS
This recipe has been in my family for years. It's an inexpensive and easy dish to prepare.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place carrots and turnips in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Drain and mash. Add the butter, salt and pepper. Sprinkle with parsley if desired.
Nutrition Facts : Calories 157 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 250mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 4g fiber), Protein 2g protein.
CARAMELIZED TURNIPS , CARROTS AND PARSNIPS
Turnips that are sufficiently young and tender need only be rinsed and dried before cooking; older purple-top turnips will need to be peeled. Make sure the veggies are about the same size. If you enjoy Garlic a couple of clove added to this is wonderful!
Provided by Rita1652
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F 2. Toss the turnips carrots, parsnips, and garlic in a bowl with a generous splash of olive oil and salt and pepper. Spread them out in an even layer on a baking sheet and roast them for about 10 minutes, then toss them once (if tossed more frequently, they tend to break apart as they become tender).
- Roast for 5 minutes more and check for doneness - depending on the water content of the veggies, they can take from 15 to 30 minutes. The turnips are done when they are fork tender and nicely caramelized.
Nutrition Facts : Calories 93.7, Fat 6.9, SaturatedFat 0.9, Sodium 62.6, Carbohydrate 7.8, Fiber 2, Sugar 3.8, Protein 1
IRISH CARROT & PARSNIP MASH
This dish is still widely made in Ireland - it is sometimes called "Green, white and Gold" or "Sunshine". Lovely flavor combination with the carrots and parsnips
Provided by Bergy
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Boil the carrots in a little lightly salted water with a pinch of sugar in it, until soft and drain.
- Boil the parsnips separately in lightly salted water until soft and drain.
- Marsh or puree them together.
- Add the butter (less or more as you wish).
- Season and sprinkle with the parsley. Serve.
Nutrition Facts : Calories 139.3, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 100.5, Carbohydrate 21, Fiber 5.9, Sugar 6.8, Protein 1.7
PARSNIP-CARROT MEDLEY
Paired with bright carrots, rosemary and just a hint of heat, the natural sweetness of parsnips shines in this easy side. -Taryn Kuebelbeck, Plymouth, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- In a Dutch oven, bring the parsnips, carrots and broth to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until vegetables are tender. Add the remaining ingredients; heat through.
Nutrition Facts : Calories 152 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 302mg sodium, Carbohydrate 28g carbohydrate (12g sugars, Fiber 6g fiber), Protein 2g protein. Diabetic Exchanges
TURNIP AND CARROT MASH
This is a dish I used to make only at Thanksgiving. I loved it so much that I began making a ton of it and freezing the rest in serving sizes! If you don't like turnip/rutabaga, try this way.
Provided by Nana Lee
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Boil carrots and turnip/rutabaga SEPARATELY.
- When done, mash each SEPARATELY using as much cream, butter, and seasonings to your taste.
- Just before serving, drain any liquid formed at the bottom of the bowls and GENTLY combine them both.
- You should be able to see both carrot and turnip/rutabaga pieces in the combined dish.
- ENJOY!
- NB: Depending on your preferences, the amts of carrot vs turnip can be regulated. Leftovers freeze well.
Nutrition Facts : Calories 78.3, Fat 0.4, SaturatedFat 0.1, Sodium 154.4, Carbohydrate 18.2, Fiber 5.2, Sugar 9.7, Protein 2.1
CREAMY MASHED TURNIPS AND PARSNIPS (VEGAN)
Mashed potatoes are one of my favorite foods, but it's fun and healthy to sub in different root veggies from time to time. This is one of my favorite combinations so far. The tartness of the turnips is nicely balanced by the sweetness of the parsnips. I enjoy these with Recipe #248055, Recipe #401093, or Recipe #361996.
Provided by Prose
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil. Meanwhile wash your veggies and chop them into large cubes.
- Add the veggies to the boiling water and cook for about 20 minutes. When they are tender, drain them, return them to the pot, and mash them with whatever mashing utensil you have on hand.
- Stir in the remaining ingredients, taste, and adjust the seasonings as needed.
Nutrition Facts : Calories 33.6, Fat 0.4, SaturatedFat 0.1, Sodium 69.7, Carbohydrate 6.6, Fiber 1.9, Sugar 3.5, Protein 1.5
JAZZED-UP PARSNIP MASH
Sweet root vegetables given a spicy boost
Provided by Ruth Watson
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 7
Steps:
- Cut the parsnips into large, fairly evensized chunks: the skinny end will make one chunk, then either halve or quarter the bulky part lengthways, remove the core, and cut into similar-sized pieces.
- Bring a large saucepan of salted water to the boil, tip in the parsnips and cook briskly for 10-15 minutes, half-covered, until tender but not slushy. Drain well, then return parsnips to the saucepan.
- Push the parsnips to one side and put the butter, spices and plenty of ground black pepper into the space. Return the saucepan to a very low heat and let the butter melt, the spices warm through and the parsnips continue to dry for a few minutes.
- Now add the milk and oil and mash the parsnips vigorously, until smooth. (They won't look as smooth as potato mash but a quick taste will tell you if there are any lumps left.) Adjust the seasoning, if necessary, and serve immediately.
Nutrition Facts : Calories 269 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 24 grams carbohydrates, Fiber 8 grams fiber, Protein 4 grams protein, Sodium 0.35 milligram of sodium
More about "turnip carrot and parsnip mash recipes"
ROASTED CARROTS AND TURNIPS - SLENDER KITCHEN
From slenderkitchen.com
CARROT, PARSNIP & TURNIP - MASH DIRECT
From mashdirect.com
THE TASTIEST CARROT & SWEDE MASH RECIPE - COOKING WITH BRY
From cookingwithbry.com
TRIO OF MASHED ROOTS (PARSNIP, TURNIP AND CARROT) RECIPE
From foodnewsnews.com
CLASSIC CARROT AND TURNIP MASH | BIJOUX & BITS
From bijouxandbits.com
TRIO OF MASHED ROOTS (PARSNIP, TURNIP AND CARROT) - GLUTEN FREE …
From fooddiez.com
CARROT AND PARSNIP MASH - IRISH AMERICAN MOM
From irishamericanmom.com
PARSNIP AND TURNIP MASH RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
PARSNIP VS TURNIP: WHAT’S THE DIFFERENCE? - CLEAN GREEN SIMPLE
From cleangreensimple.com
HOW TO MAKE SUPER HEALTHY TURNIP AND PARSNIP MASH
From justthewoods.com
10 BEST ROASTED PARSNIPS TURNIPS AND CARROTS RECIPES | YUMMLY
From yummly.co.uk
MASHED TURNIPS AND PARSNIPS - SPEND WITH PENNIES
From spendwithpennies.com
CARROT, POTATO, AND PARSNIP MASH RECIPE | MYRECIPES
From myrecipes.com
10 BEST ROASTED PARSNIPS TURNIPS AND CARROTS RECIPES - YUMMLY
From yummly.com
AIP PARSNIP AND CARROT MASH (PALEO, VEGAN) - HEAL ME DELICIOUS
From healmedelicious.com
82 CARROT, PARSNIP & TURNIP RECIPES IDEAS - PINTEREST
From pinterest.com
TRIO OF MASHED ROOTS (PARSNIP, TURNIP AND CARROT) | RECIPESTY
From recipesty.com
PARSNIP AND TURNIP MASH RECIPE RECIPE
From crecipe.com
CARROT AND PARSNIP MASH - GREEDY GOURMET
From greedygourmet.com
RECIPES FOR RUTABAGA AND CARROTS | DEPORECIPE.CO
From deporecipe.co
CARROT TURNIP MASH - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
MASHED CARROTS AND PARSNIPS - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
ROOT VEGGIE MASH WITH BUTTERNUT SQUASH RECIPE - THE REID …
From thereidhomestead.com
MASHED POTATO CARROT AND TURNIP RECIPE | DEPORECIPE.CO
From deporecipe.co
CARROT AND TURNIP MASH - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
TURNIP AND PARSNIP RECIPES (191) - SUPERCOOK
From supercook.com
10 BEST TURNIP CARROT CASSEROLE RECIPES | YUMMLY
From yummly.com
RECIPES WITH TURNIPS AND PARSNIPS : OPTIMAL RESOLUTION LIST
From recipeschoice.com
TURNIP AND CARROT MASH - THE BEST HOLIDAY SIDE DISH
From simpleandsavory.com
INSTANT POT CARROT PARSNIP MASH - COOKING WITH CURLS
From cookingwithcurls.com
MASHED CARROTS AND TURNIPS - BAKE. EAT. REPEAT.
From bake-eat-repeat.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love