Prep 15 mins
Cook 30 mins
This is such an easy recipe to make and has a marvelous taste using the combination of these 3 veggies.
- 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.
Wow, this was really flavourful! So sweet and yet not too sweet. I used more parsnips (1 medium, 1 large one), because my family likes them so much. Then I also added some ground nutmeg and about 1tbs agave nectar. That really brought out the veggies flavours! Yum! Last I used 2 tbs cream cheese and 1 tbs butter instead of 3 tbs butter. But other than that I made it exactly as posted. The directions were very clear and the time very accurate. Thank you so much for sharing this!
Like lalaloula, I also used a bit of cream cheese and cut back on the butter in this. I used baby carrots (please don't hold it against me, as I've already been subjected to the 'bleach water' urban legend by another user... ;-)) that I diced up, as well as two small turnips and two medium sized parsnips. I have never had parsnip before, and I was surprised by the flavor... sort of a spicy/ lemony combination. This mashed up a bit wet for me, even after draining for a few minutes, so next time I might try the saute method, or throw them back on the burner after draining to dry them out a bit more. I wasn't sure I liked this with the first bite, but the more I ate it, the more it grew on me. Might try again with rutabaga, since hubby won't eat turnip anything. Thanks for sharing!
I like to think of myself as a "Mad Scientist" in regards to food so I had to make this 3 different ways last night, to see which my family would enjoy the most. I had bags and bags of carrots, parsnips and turnips so these are the variations: 1) The way that Uncle Bill suggested...boiling them. 2) Roasted the veggies first, cut them in diced pieces, and added the butter and seasonings. 3) Cut them into diced sections, sauteed them and seasoned. My poor family had to try each version: adults LOVED the roasted and sauteed version/kids were split between boiled and sauteed. This is a beautiful way to feature the unsung heroes of the vegetable world: ROOT vegetables! Thanks, Uncle Bill, for a stellar recipe!!!