turnip and carrot mash
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!"
Ingredients
- 2 pounds carrots
- 2 pounds turnip or rutabagas
- - cream or milk
- - butter
- - salt and pepper
How To Make turnip and carrot mash
-
Step 1Boil carrots and turnip/rutabaga SEPARATELY.
-
Step 2When done, mash each SEPARATELY using as much cream, butter, and seasonings to your taste.
-
Step 3Just before serving, drain any liquid formed at the bottom of each bowl and GENTLY combine the carrots and turnip/rutabaga.
-
Step 4You should be able to see both carrot and turnip/rutabaga pieces in the combined dish.
-
Step 5ENJOY!!!!!
-
Step 6NB: Depending on your preferences, the amts of carrot vs turnip can be regulated. Leftovers freeze well.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!