Mashed turnip with carrots & potatoes

Mashed turnip with carrots & potatoes


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Parsnips and turnips are high in fibre and also provide folate, while turnips contain cancer-fighting indoles. Both supply vitamin C.

Janet Mitchell

Serves: 4 

  • 875g turnip or swede, peeled, quartered and thinly sliced
  • 250g potatoes, peeled and thinly sliced
  • 250g carrots, thinly sliced
  • 5 cloves garlic, peeled
  • 1 bay leaf
  • 1 teaspoon fresh thyme leaves
  • Salt
  • Pepper
  • 2 teaspoons olive oil
  • 1/4 cup grated Parmesan cheese

Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Combine the turnips, potatoes, carrots, garlic, bay leaf, thyme, a pinch each of salt and pepper, and 4 cups of water in a large saucepan. Bring to the boil over moderate heat, reduce to a simmer, cover and cook for 15 minutes or until tender. Drain the vegetables and garlic, reserving 1/2 cup of the cooking liquid. Remove and discard the bay leaf.
  2. Mash the vegetables and garlic cloves with a potato masher, adding the reserved cooking liquid and the oil. Stir in the Parmesan just before serving.

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