TURNIP AND CARROT MASH RECIPES
MASHED CARROTS AND TURNIPS RECIPE: HOW TO MAKE IT
This recipe has been in my family for years. It's an inexpensive and easy dish to prepare.
Provided by Taste of Home
Categories Side Dishes
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place carrots and turnips in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Drain and mash. Add the butter, salt and pepper. Sprinkle with parsley if desired.
Nutrition Facts : Calories 157 calories, FatContent 12g fat (7g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 250mg sodium, CarbohydrateContent 13g carbohydrate (9g sugars, FiberContent 4g fiber), ProteinContent 2g protein.
TURNIP AND CARROT MASH RECIPE - FOOD.COM
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
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
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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 is a review of my recipe on food.com:
***** "I started cooking this veggie combination years ago because my daughter didn't like turnip; I now cook it because my hubby doesn't like turnip! I've always cooked the 2 veggies in the same pot but I won't do that anymore. Boiling them separately ensured that each veg was cooked properly and the water was drained thoroughly. The texture & consistency of the veggies were much better using this method. Thanx Lee!"
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