Mashed Carrot And Turnips Recipes

MASHED CARROTS AND TURNIPS

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

Time 35m

Yield 8 servings.

Number Of Ingredients 6

Mashed Carrots and Turnips image

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, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 250mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 4g fiber), Protein 2g protein.

Ingredients

2 pounds carrots, peeled and sliced
2 medium turnips, peeled and diced
1/2 cup butter, cubed
1/4 teaspoon salt
1/8 teaspoon pepper
Minced fresh parsley, optional

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

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

CLAPSHOT

This is a very Scottish dish to be served as a vegetable dish or as an accompaniment to haggis, beef, pork, lamb, or game.

Provided by Grant

Categories Side Dish Potato Side Dish Recipes

Time 50m

Yield 8

Number Of Ingredients 6

Clapshot image

Steps:

Place the potatoes, turnips, carrots, and salt in a Dutch oven, fill with water to cover the vegetables and bring to a boil over high heat.
Reduce the heat to medium-high and boil the vegetables until tender, 20 to 25 minutes. Drain and mash the vegetables with a potato masher. Spoon the mashed vegetables into a serving dish, top with cubes of butter and drizzle with cream.

Nutrition Facts : Calories 106.1 calories, Carbohydrate 14.2 g, Cholesterol 15.3 mg, Fat 5.1 g, Fiber 2.4 g, Protein 1.8 g, SaturatedFat 3.1 g, Sodium 355 mg, Sugar 2.7 g

Ingredients

1 pound baking potatoes, peeled and cubed
¾ pound turnips, peeled and cubed
¼ pound carrots, peeled and cubed
1 teaspoon salt
2 tablespoons butter, cubed
3 tablespoons heavy cream

More about "mashed carrot and turnips 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.

Mashed Carrot And Turnips Recipes

MASHED CARROTS AND TURNIPS

This recipe has been in my family for years. It's an inexpensive and easy dish to prepare.

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.

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.

CLAPSHOT

This is a very Scottish dish to be served as a vegetable dish or as an accompaniment to haggis, beef, pork, lamb, or game.

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