Turnip, Potato and Parsnip Mash
By
Sherry Blizzard
@akflurry
1
The City Tavern Cookbook. Thomas Jefferson notes in his cookbook, "Parsnips may be cooked, mushed and fried in cakes like salsify." Martha Washington also boiled and smashed them and made a "Tart of Parsnips & Scyretes (carrots)...thus resulting in ....Pumpkin pie. Listed is the original recipe. I am being calorie conscientious these days and have omitted the cream and the butter in lieu of Butter Buds in the place of butter and fat free chicken broth in the place of cream.
Only 104 calories per serving!
Only 104 calories per serving!
Rating:
☆☆☆☆☆ 0 votes0
Serves:
6-8
Prep:
5 Min
Cook:
30 Min
Method:
Stove Top
Ingredients
- 2 c
- turnips
- 2 c
- potatoes
- 2 c
- parsnips
- 4 Tbsp
- onions
- 6 oz
- chicken broth
- 1/4 c
- parsley
- 1/2 tsp
- nutmeg grated
- salt and pepper
How to Make Turnip, Potato and Parsnip Mash
- 1NOTE: I am watching calories so I did NOT use cream or butter. I used a packet of Butter Buds instead and used a little fat free chicken broth instead of cream. It came out beautifully!
- 2In a large pan, combine the turnips, potatoes, parsnips, and stock and bring to a boil over high heat. Reduce and simmer for 15-20 minutes until the vegetables are fork-tender.
- 3Drain and return to the pan. Melt 1 tablespoon of butter in another pan and add onion. Saute until translucent. Add the onions, cream, the remaining 3 tablespoons of butter, the parsley and nutmeg to the veggies and mash with a masher until smooth. Season with salt and pepper to taste.
