RUTABAGA CARROT MASH RECIPES

Name: Turnip and Carrot Mash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 2 lbs carrots; 2 lbs turnips or 2 lbs rutabagas; cream or milk; butter; salt; pepper

TURNIP AND CARROT MASH RECIPE - FOOD.COM

Turnip and Carrot Mash Recipe - Food.com 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.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

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, FatContent 0.4, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 154.4, CarbohydrateContent 18.2, FiberContent 5.2, SugarContent 9.7, ProteinContent 2.1

SAVORY MASHED ROOT VEGETABLES RECIPE | TYLER FLORE…

Savory Mashed Root Vegetables Recipe | Tyler Flore… image

Provided by Tyler Florence

Categories side-dish

Total Time 38 minutes

Prep Time 8 minutes

Cook Time 30 minutes

Yield 12 servings

Number Of Ingredients 10

Ingredients

3 pounds assorted root vegetables, such as carrots, parsnips, turnips, and rutabaga, coarsely chopped
4 garlic cloves
1 teaspoon salt
2 cups heavy cream
1/2 cup (1 stick) unsalted butter
1 handful fresh thyme sprigs
2 bay leaves
Kosher salt and freshly ground black pepper
1 bunch fresh chives, chopped
Extra-virgin olive oil

Steps:

Place all the vegetables and garlic in a large pot and fill with cool water to cover; season with a teaspoon of salt. Bring to boil over medium heat and simmer for about 30 minutes, until the vegetables are very tender.
While the vegetables are cooking, combine the heavy cream, butter, and herbs in a pot and heat over low flame to melt the butter and infuse the herb flavor into the cream ¿ do not allow to boil. Shut off the heat, cover, and let steep until needed. When ready to use, remove the herb stems and the bay leaves.
Drain vegetables and put them into a large mixing bowl. Mash with a potato masher. Stir in the warm cream mixture and mix until the liquid is absorbed and the vegetables are smooth; season with salt and pepper. Put the mashed root vegetables in a serving bowl, garnish with chopped chives and drizzle with a healthy dose of olive oil.

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