Carrot And Turnip Mash Recipes

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...

Provided by Lee Jacintho

Categories Vegetables

Time 45m

Number Of Ingredients 5

TURNIP AND CARROT MASH image

Steps:

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

Ingredients

2 lb carrots
2 lb turnip or rutabagas
cream or milk
butter
salt and pepper

TRIO OF MASHED ROOTS (PARSNIP, TURNIP AND CARROT)

This fall and winter farm recipe was passed down from my Irish-Canadian grandmother Agnes Walsh (Donahoe). It's a simple mash that I updated with a dash of nutmeg and cayenne. An exciting (and affordable) side dish for all holiday menus.

Provided by Wendy

Categories Side Dish Vegetables Carrots

Time 40m

Yield 6

Number Of Ingredients 8

Trio of Mashed Roots (Parsnip, Turnip and Carrot) image

Steps:

Place carrots, parsnips, and turnips into a pot and cover with cold, lightly salted water. Bring to a boil and cook until a fork easily breaks apart the vegetables, about 25 minutes; drain. Return vegetables to the pot.
Mix butter, cream, nutmeg, cayenne pepper, salt, and black pepper into vegetables; roughly mash together with a potato masher until vegetables are broken down but individual colors are still visible.

Nutrition Facts : Calories 354.2 calories, Carbohydrate 36.2 g, Cholesterol 67.8 mg, Fat 23.4 g, Fiber 9.9 g, Protein 3.3 g, SaturatedFat 14.4 g, Sodium 200.9 mg, Sugar 11.7 g

Ingredients

6 carrots, peeled and chopped
4 large parsnips, peeled and chopped
2 turnips, peeled and chopped
½ cup butter
½ cup heavy whipping cream
¼ teaspoon ground nutmeg
1 pinch cayenne pepper
salt and ground black pepper to taste

PATTY'S MASHED TURNIPS

The smell of hot buttery turnips always reminds me of the holiday season when my grandmother prepared this dish for the family. Originally submitted to ThanksgivingRecipe.com.

Provided by Patty Spencer

Categories Side Dish Vegetables

Yield 9

Number Of Ingredients 5

Patty's Mashed Turnips image

Steps:

Peel, wash, and quarter turnips.
Boil 35-45 minutes or until tender. Strain and rinse cooked turnips.
Place in large mixing bowl and use fork to break up turnips into smaller bits. Add milk and butter. Blend to desired consistency. Add salt and pepper to taste.

Nutrition Facts : Calories 76 calories, Carbohydrate 10.4 g, Cholesterol 9 mg, Fat 3.2 g, Fiber 2.6 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 124.7 mg, Sugar 6.7 g

Ingredients

7 large turnips
1 cup milk
2 tablespoons butter
salt to taste
ground black pepper to taste

TURNIP AND CARROT MASH

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.

Provided by Nana Lee

Categories Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 6

Turnip and Carrot Mash image

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, Fat 0.4, SaturatedFat 0.1, Sodium 154.4, Carbohydrate 18.2, Fiber 5.2, Sugar 9.7, Protein 2.1

Ingredients

2 lbs carrots
2 lbs turnips or 2 lbs rutabagas
cream or milk
butter
salt
pepper

CHEESY TURNIPS AND CARROTS

Mild-tasting turnips and carrots are wonderfully enhanced by ginger, onion and a mouthwatering creamy cheese sauce in this super side dish. The serving bowl is always empty at the end of the meal.-Sandra Melnychenko, Grandview, Manitoba

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4-6 servings.

Number Of Ingredients 12

Cheesy Turnips and Carrots image

Steps:

In a large saucepan, combine turnips, carrots, ginger, water and 1/2 teaspoon salt. Cover and cook over medium-high heat for 10-15 minutes or until vegetables are tender; drain and reserve liquid. Set vegetables aside. , In a large skillet, saute onion and celery in butter until tender; stir in the flour, pepper and remaining salt. Add milk and the vegetable liquid; bring to a boil. Cook and stir until thickened and bubbly. Stir in cheese until melted; stir in vegetables and heat through.

Nutrition Facts : Calories 211 calories, Fat 13g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 661mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 3g fiber), Protein 8g protein.

Ingredients

3 cups chopped peeled turnips
2 cups sliced carrots
1/4 teaspoon ground ginger
3/4 cup water
1 teaspoon salt, divided
1/2 cup chopped onion
1/2 cup diced celery
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon pepper
1-1/2 cups whole milk
1 cup shredded cheddar cheese

More about "carrot and turnip mash recipes"

CARROT AND TURNIP MASH - GREEDY GOURMET

Web Apr 21, 2020 Boil the carrots and turnips in plenty of salted water for 20 minutes or until tender. Drain the vegetables and let them steam dry for …
From greedygourmet.com
Reviews 1
Category Side Dish
Cuisine English
Total Time 40 mins

Drain the vegetables and let them steam dry for 5 minutes. If you don’t do this the vegetables will be water and you’ll end up with a soggy mash.

Carrot And Turnip Mash Recipes

TURNIP AND CARROT MASH

TRIO OF MASHED ROOTS (PARSNIP, TURNIP AND CARROT)

This fall and winter farm recipe was passed down from my Irish-Canadian grandmother Agnes Walsh (Donahoe). It's a simple mash that I updated with a dash of nutmeg and cayenne. An exciting (and affordable) side dish for all holiday menus.

PATTY'S MASHED TURNIPS

The smell of hot buttery turnips always reminds me of the holiday season when my grandmother prepared this dish for the family. Originally submitted to ThanksgivingRecipe.com.

TURNIP AND CARROT MASH

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.

CHEESY TURNIPS AND CARROTS

Mild-tasting turnips and carrots are wonderfully enhanced by ginger, onion and a mouthwatering creamy cheese sauce in this super side dish. The serving bowl is always empty at the end of the meal.-Sandra Melnychenko, Grandview, Manitoba

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