Trio of Mashed Roots (Parsnip, Turnip and Carrot)

This fall and winter farm recipe was passed down from my Irish-Canadian grandmother Agnes Walsh (Donahoe). It’s a simple mash that I updated with a dash of nutmeg and cayenne. An exciting (and affordable) side dish for all holiday menus.

Step: 1

Place carrots, parsnips, and turnips into a pot and cover with cold, lightly salted water. Bring to a boil and cook until a fork easily breaks apart the vegetables, about 25 minutes; drain. Return vegetables to the pot.

Step: 2

Mix butter, cream, nutmeg, cayenne pepper, salt, and black pepper into vegetables; roughly mash together with a potato masher until vegetables are broken down but individual colors are still visible.

Per Serving: 354 calories; protein 3.3g; carbohydrates 36.2g; fat 23.4g; cholesterol 67.8mg; sodium 200.9mg.

Getting stay in and cook your food instead of dining out is already a step in the right direction if you’re more point on eating healthier. There’s no good way to know precisely what’s going into the food you’re eat than by making it yourself! Making the best of the main dish is only half the battle , though . And once you’ve perfected your chicken, steak, or fish, that is time to make your attention to the ever- important side dishes.

A side dish can easily make down of your health goals, as sweetness , sodium, fat, and calories would all get rather high quickly if you’re not think about it . But with our healthy side dish recipes, you won’t ever run into that problem .