Trio of Mashed Roots (Parsnip, Turnip and Carrot)


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


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.

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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.