Lee's StoryThis 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!"
turnip or rutabagas
cream or milk
salt and pepper
1Boil carrots and turnip/rutabaga SEPARATELY.
2When done, mash each SEPARATELY using as much cream, butter, and seasonings to your taste.
3Just before serving, drain any liquid formed at the bottom of each bowl and GENTLY combine the carrots and turnip/rutabaga.
4You should be able to see both carrot and turnip/rutabaga pieces in the combined dish.
6NB: Depending on your preferences, the amts of carrot vs turnip can be regulated. Leftovers freeze well.