Mashed parsnip, turnip and carrot

    40 min

    This comforting, creamy vegetable side dish was passed down to me from my gran. It's a simple mash that I season with grated nutmeg and cayenne pepper. Delicious with roast beef or pork chops.

    14 people made this

    Serves: 6 

    • 6 carrots, peeled and chopped
    • 4 large parsnips, peeled and chopped
    • 2 turnips or swedes, peeled and chopped
    • 120g butter
    • 120ml double cream
    • 1/4 teaspoon ground or freshly grated nutmeg
    • 1 pinch cayenne pepper
    • salt and freshly ground black pepper to taste

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Place carrots, parsnips and turnip into a pot and cover with cold, lightly salted water. Bring to the 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 colours are still visible.

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