Carrot & Rutabaga Mash

Francine Lizotte


Colorful, tasty & healthy, this is a great side dish to have and pairs well with many proteins!


☆☆☆☆☆ 0 votes

4 servings
10 Min
30 Min
Stove Top


  • 1/2 Tbsp
    coarse himalayan sea salt
  • 4 1/2 c
    rutabaga, peeled and cubed
  • 4 1/2 c
    carrots, peeled and cubed
  • 1/4 c
  • 1/4 tsp
    garlic salt, or more to taste
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 1 Tbsp
    chopped parsley, for garnish

How to Make Carrot & Rutabaga Mash


  1. In a large pot, add some coarse sea salt before adding carrots and turnips; cover with cold water to 2-inches above the vegetables. Stir to mix, cover and bring to a boil. Reduce heat to medium-high and offset the lid; cook until tender, about 30 to 35 minutes.
  2. Drain vegetables well in a colander and returning them to the pot. Mash them until nice and fluffy. Add butter, garlic salt and freshly ground black pepper; taste and adjust if necessary. Sprinkle parsley over and serve immediately.
  3. To view this recipe on YouTube, click on this link >>>>

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