*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Guess this is the first time I have ever seen this mixture in print. My goodness (coming from N. Ireland) this was very very popular and even now I still make it. My Canadian husband loves it. You can adjust seasonings to your liking but do like this one for a change. Highly recommend as a side dish plus it is also healthy.
I made half amount of recipe as I had only one parsnip. I did have three turnips... Red variety. I added a small white potato. I also used half and half cream instead of heavy cream which I always avoid. Used very little bit of spices... Good choice though for flavor. I used a food processor on chop and then mix which worked well. Hardest part of recipe was cutting parsnip... Hard as sweet potato.
Very good except the nutmeg was too prominent and I think my turnip was too small (halved the recipe) because it seemed to have gotten lost. I remember often having carrot and turnip mash when I was young so it was a little nostalgic for me to make this stepped-up version. Will make again with minor adjustments.
I really liked this and will definitely make again! My hubby loved it as well as he is into Fall/ Winter dishes like this as well. I made it as a side dish with baked chicken (see Exotic Pomegranate Chicken another delicious recipe posted on here). I used about a cup of low fat milk salt pepper and added cinnamon and it all blended wonderfully! I poured the pomegranate gravy to serve (from the chicken) and garnished with cilantro (served it warm). Also easy to make and refigerate ahead of time. Tasted better the next day.Thank you for posting!