Turnip and Carrot Mash
Added August 22, 2005 | Recipe #134316
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This is a dish I used to make only at Thanksgiving. I loved it so much that I began making a ton of it and freezing the rest in serving sizes! If you don't like turnip/rutabaga, try this way.
Directions:
1
Boil carrots and turnip/rutabaga SEPARATELY.
2
When done, mash each SEPARATELY using as much cream, butter, and seasonings to your taste.
3
Just before serving, drain any liquid formed at the bottom of the bowls and GENTLY combine them both.
4
You should be able to see both carrot and turnip/rutabaga pieces in the combined dish.
5
ENJOY!
6
NB: Depending on your preferences, the amts of carrot vs turnip can be regulated. Leftovers freeze well.
Ratings & Reviews:
I always add just a bit of nutmeg, adds a different dimension. Guys love this recipe!
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I haven't really eaten turnips much (except in greens which I love). I do love carrots. Happened to have a bunch on hand and this seemed like a perfect combo. Delicious!! I probably cooked the turnips a bit too long, because I didn't have a lot of chunks, but it still tastes delicious!
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I have been making a much simpler version of this for over 20 years. Cook the yellow turnip (rutabega) and carrots together in the same pan. Mash with just butter, salt and pepper. You still get the individual colors by doing it this way and it tastes fabulous.
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Nutritional Facts for Turnip and Carrot Mash
Serving Size: 1 (227 g)
Servings Per Recipe: 8
Amount Per Serving
% Daily Value
Calories 78.3
Calories from Fat 3
48%
Total Fat 0.3 g
0%
Saturated Fat 0.0 g
0%
Cholesterol 0.0 mg
0%
Sodium 154.3 mg
6%
Total Carbohydrate 18.1 g
6%
Dietary Fiber 5.2 g
20%
Sugars 9.6 g
38%
Protein 2.0 g
4%
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