Directions:
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 207.14 Kcal (867 kJ) | ||
| Calories from fat | 171.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.06g | 29% | |
|---|---|---|---|
| Cholesterol | 54.37mg | 18% | |
| Sodium | 75.24mg | 3% | |
| Potassium | 286.07mg | 6% | |
| Total Carbs | 8.91g | 3% | |
| Sugars | 4.71g | 19% | |
| Dietary Fiber | 2.67g | 11% | |
| Protein | 1.42g | 3% | |
| Vitamin C | 12.3mg | 21% | |
| Vitamin A | 0.8mg | 27% | |
| Calcium | 43.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 158.47 Kcal (663 kJ) | ||
| Calories from fat | 131.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.58g | 29% | |
|---|---|---|---|
| Cholesterol | 41.59mg | 18% | |
| Sodium | 57.56mg | 3% | |
| Potassium | 218.85mg | 6% | |
| Total Carbs | 6.82g | 3% | |
| Sugars | 3.6g | 19% | |
| Dietary Fiber | 2.05g | 11% | |
| Protein | 1.08g | 3% | |
| Vitamin C | 9.4mg | 21% | |
| Vitamin A | 0.6mg | 27% | |
| Calcium | 33.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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