Vegetable Whip
If you have roughly 35 minutes to spend in the kitchen, Vegetable Whip might be a great gluten free and lacto ovo vegetarian recipe to try. One serving contains 175 calories, 5g of protein, and 7g of fat. For 41 cents per serving, you get a side dish that serves 8. 13 people found this recipe to be delicious and satisfying. This recipe from Allrecipes requires butter, carrots, salt and pepper, and onion. With a spoonacular score of 66%, this dish is good. Similar recipes include Even Better Better Than Miracle Whip, Pineapple Whip, and Pumpkin Whip.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 15 minutes
Ingredients:
1/4 cup butter
4 carrots - peeled and diced
1/2 cup milk
1 large onion, chopped
6 medium potatoes - peeled and cubed
salt and pepper to taste
1 turnip, peeled and diced
Equipment:
pot
hand mixer
Cooking instruction summary:
Place the turnip, carrots, onion, and potatoes in a pot with water to cover. Bring to a boil over medium-high heat, and cook until fork-tender. Drain the water from the vegetables, and stir in the butter until melted. Beat with an electric mixer, adding milk gradually, until light and fluffy. Do not beat for too long, just until smooth. Season to taste with salt and pepper, and serve hot. Kitchen-Friendly View
Step by step:
1. Place the turnip, carrots, onion, and potatoes in a pot with water to cover. Bring to a boil over medium-high heat, and cook until fork-tender.
2. Drain the water from the vegetables, and stir in the butter until melted. Beat with an electric mixer, adding milk gradually, until light and fluffy. Do not beat for too long, just until smooth. Season to taste with salt and pepper, and serve hot.
Nutrition Information:
covered percent of daily need
