Cook the turnips and carrots in a large pot of boiling, lightly salted water for 12 minutes. Add the potatoes and cook for further 12 to 15 minutes or until fork tender. Drain well and return the pot to low for 1 to 2 minutes to dry. Run the vegetables through a ricer or use potato masher to mash until very smooth. Mix in the dip, green onions and pepper. Transfer to a shallow, 8 cup casserole dish. Brush the top with melted butter. Bake in a preheated 400 degree oven for 15 minutes or until warmed through. Broil if desired to brown the top. Can garnish with additional green onions if desired.
It's important to dry off the vegetables in the pot before mashing or they will be too sloppy. You can vary the vegetables; for example parsnip instead of carrot; rutabaga instead of turnip.
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|Serving Size: 1 Serving (1941g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 214 (58%)|
|Amt Per Serving||% DV|
|Total Fat 23.8g||32 %|
|Saturated Fat 14.7g||73 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 61.1mg||19 %|
|Sodium 528.6mg||18 %|
|Potassium 1193.1mg||31 %|
|Total Carbohydrate 38.9g||11 %|
|Dietary Fiber 11.1g||45 %|
|Sugars, other 27.8g|
|Protein 5.5g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 372
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