Best Mashed Carrots And Turnips Recipes

TRIO OF MASHED ROOTS (PARSNIP, TURNIP AND CARROT)

Trio of Mashed Roots (Parsnip, Turnip and Carrot) image

This fall and winter farm recipe was passed down from my Irish-Canadian grandmother Agnes Walsh (Donahoe). It's a simple mash that I updated with a dash of nutmeg and cayenne. An exciting (and affordable) side dish for all holiday menus.

Provided by Wendy

Categories Side Dish Vegetables Carrots

Time 40m

Yield 6

Number Of Ingredients 8

Ingredients

6 carrots, peeled and chopped
4 large parsnips, peeled and chopped
2 turnips, peeled and chopped
½ cup butter
½ cup heavy whipping cream
¼ teaspoon ground nutmeg
1 pinch cayenne pepper
salt and ground black pepper to taste

Steps:

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 : Calories 354.2 calories, Carbohydrate 36.2 g, Cholesterol 67.8 mg, Fat 23.4 g, Fiber 9.9 g, Protein 3.3 g, SaturatedFat 14.4 g, Sodium 200.9 mg, Sugar 11.7 g

TURNIP AND CARROT MASH

TURNIP AND CARROT MASH image

This is a dish I make only at Thanksgiving. I love 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. Please read the directions carefully and follow them to a "T". The separate processing of the 2 ingredients is the secret to its uniqueness. This...

Provided by Lee Jacintho

Categories Vegetables

Time 45m

Number Of Ingredients 5

Ingredients

2 lb carrots
2 lb turnip or rutabagas
cream or milk
butter
salt and pepper

Steps:

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 each bowl and GENTLY combine the carrots and turnip/rutabaga.
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.

TURNIP AND CARROT MASH

Turnip and Carrot Mash image

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.

Provided by Nana Lee

Categories Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs carrots
2 lbs turnips or 2 lbs rutabagas
cream or milk
butter
salt
pepper

Steps:

Boil carrots and turnip/rutabaga SEPARATELY.
When done, mash each SEPARATELY using as much cream, butter, and seasonings to your taste.
Just before serving, drain any liquid formed at the bottom of the bowls and GENTLY combine them both.
You should be able to see both carrot and turnip/rutabaga pieces in the combined dish.
ENJOY!
NB: Depending on your preferences, the amts of carrot vs turnip can be regulated. Leftovers freeze well.

Nutrition Facts : Calories 78.3, Fat 0.4, SaturatedFat 0.1, Sodium 154.4, Carbohydrate 18.2, Fiber 5.2, Sugar 9.7, Protein 2.1