Uncle Bill's Carrots - Turnip - Parsnip Dish

"This is such an easy recipe to make and has a marvelous taste using the combination of these 3 veggies."
photo by Lalaloula photo by Lalaloula
photo by Lalaloula
photo by Lalaloula photo by Lalaloula
photo by Lalaloula photo by Lalaloula
photo by Outta Here photo by Outta Here
photo by Bergy photo by Bergy
Ready In:




  • 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.

Questions & Replies

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  1. Lalaloula
    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!
  2. Queen Roachie
    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!
  3. The_Swedish_Chef
    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!!!
  4. Sageca
    This was wonderful with my pork roast.I had never tried parsnip with my carrots and turnip;wow! Thanks for posting; we loved it. Sage/Rita
  5. dsouter
    Uncle Bill You have some marvellous recipes. I made this one last night and I didnt make enough. The grand kids loved it. Diane from Sth Aust


I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
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