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    You are in: Home / Recipes / Uncle Bill's Carrots - Turnip - Parsnip Dish Recipe
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    Uncle Bill's Carrots - Turnip - Parsnip Dish

    Uncle Bill's Carrots - Turnip - Parsnip Dish. Photo by Lalaloula

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    William (Uncle Bill) Anatooskin's Note:

    This is such an easy recipe to make and has a marvelous taste using the combination of these 3 veggies.

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    Units: US | Metric


    1. 1
      Prepare vegetables as noted and place them in a large saucepan.
    2. 2
      Cover with water, bring to boil.
    3. 3
      Reduce heat, cover and simmer for about 30 minutues or until vegetables are tender.
    4. 4
      Drain well.
    5. 5
      Add salt, pepper and butter and mash well.
    6. 6
      Serve as a vegetable with your meal.
    7. 7
      This is also very good the next day, re-heated.
    8. 8
      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.

    Ratings & Reviews:

    • on January 23, 2009


      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 04, 2013


      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!

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    • on November 02, 2009


      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!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Uncle Bill's Carrots - Turnip - Parsnip Dish

    Serving Size: 1 (88 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 81.6
    Calories from Fat 53
    Total Fat 5.9 g
    Saturated Fat 3.6 g
    Cholesterol 15.2 mg
    Sodium 299.5 mg
    Total Carbohydrate 7.1 g
    Dietary Fiber 2.0 g
    Sugars 3.6 g
    Protein 0.8 g

    The following items or measurements are not included:


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