Root Vegetable Whip Recipe

Name: Root Vegetable Whip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 medium turnip, peeled and diced; 4 carrots, peeled and diced; 1 large onion, chopped; 6 medium russet potatoes, peeled and cubed; water (to cover the vegetables) or chicken broth (to cover the vegetables); 2 tablespoons prepared roasted garlic, pureed (or to taste); 4 -6 tablespoons butter; 1/2 1/2 cup half-and-half cream or 1/2 cup milk; fresh ground black pepper (to taste); 1/4 cup grated parmesan cheese (or to taste) (optional); seasoning salt or white salt

Servings: persons

1 medium turnip, peeled and diced
4 carrots, peeled and diced
1 large onion, chopped
6 medium russet potatoes, peeled and cubed
water (to cover the vegetables) or chicken broth (to cover the vegetables)
2 tablespoons prepared roasted garlic, pureed (or to taste)
4 -6 tablespoons butter
1/2 1/2 cup half-and-half cream or 1/2 cup milk
fresh ground black pepper (to taste)
1/4 cup grated parmesan cheese (or to taste) (optional)
seasoning salt or white salt

1
In a large saucepan place the turnip, carrots, onion and potatoes.
2
Add in water or chicken broth just to cover the veggies; bring to a boil over medium heat and cook until just fork-tender; drain VERY well.
3
Place the cooked veggies in a bowl along with the roasted garlic puree then stir in the butter until melted (start with 4 tablespoon butter and add in more if desired).
4
Beat using an electric mixer, adding in evaporated milk gradually, mixing until JUST light and fluffy (do not overbeat!).
5
Season with lots coarse black pepper then mix in Parmesan cheese (if using).
6
Season with seasoned salt or white salt to taste.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium turnip, peeled and diced, 4 carrots, peeled and diced, 1 large onion, chopped, 6 medium russet potatoes, peeled and cubed, and more.

Yes, Root Vegetable Whip falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Root Vegetable Whip

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