Best 7 Mashed Carrots And Turnips Recipes
Carrots and turnips, two root vegetables commonly found in gardens and grocery stores, offer a symphony of flavors and health benefits when combined in a delectable mashed dish. Their natural sweetness and earthy undertones blend harmoniously, creating a comforting and nutritious side dish perfect for any occasion. Whether you prefer a classic mashed carrot and turnip recipe with butter and herbs, a creamy version enriched with milk or cream, or a vegan alternative using plant-based milk, this article presents a collection of recipes that cater to diverse dietary preferences and culinary tastes. Explore the delightful world of mashed carrots and turnips and discover how these humble vegetables can transform into a culinary delight.
Here are our top 7 tried and tested recipes!
MASHED CARROTS AND TURNIPS RECIPE
Mashed Carrots and Turnips is sweet and so easy to make. And totally vegetarian!
Provided by Stacey Mebs
Categories Sides to Share
Time 1h
Number Of Ingredients 6
Steps:
- Place the carrots and turnips in a large stockpot and cover with water. Bring to a boil and boil for 40-45 minutes or until very tender. Drain the vegetables. Add the brown sugar, butter, salt and pepper and mash the vegetables with a potato masher, and then whip with an electric mixer until they're nice and fluffy. Serve with parsley for a garnish if desired.
Nutrition Facts : Calories 152 calories, Fat 4 g, Carbohydrate 28 g, Fiber 5 g, Protein 2 g, SaturatedFat 0 g, Sodium 352 mg, Sugar 18 g
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
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
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
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
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
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
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
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.
CLASSIC MASHED TURNIPS
First, you need to know what is a turnip. It is dark yellow and dark purple waxy vegetable. A rutabaga is a white and bright purple thing. Second this is a classic. I like to taste my food for what it is. I don't want to taste 20 other things.
Provided by Chef RobinSmith
Categories Canadian
Time 30m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 3
Steps:
- Peel and cut turnip like you would for mashed potatoes.
- Put in pot of water until covered and your sugar. Turnips can be very bitter so the sugar takes the bitter out. Cook until fork tender. Drain. Mash like you would potatoes. Use gravy instead of milk or whatever you mash your taters with. Enjoy!
Nutrition Facts : Calories 26.2, Fat 0.2, SaturatedFat 0.1, Sodium 93.1, Carbohydrate 6, Fiber 0.6, Sugar 4.3, Protein 0.4
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
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
Tips:
- Choose fresh, tender carrots and turnips. Avoid any vegetables that are bruised or wilted.
- Peel and dice the carrots and turnips into small, even pieces. This will help them cook evenly.
- Use a large pot to boil the vegetables. You want them to have plenty of room to move around so they cook evenly.
- Add salt to the boiling water. This will help to flavor the vegetables.
- Cook the vegetables until they are tender, but not mushy. This should take about 15 minutes.
- Drain the vegetables well. This will help to remove any excess water.
- Mash the vegetables with a potato masher or immersion blender until smooth.
- Season the mashed vegetables with butter, salt, and pepper to taste.
- Serve the mashed vegetables immediately. They can be enjoyed on their own or as a side dish with roasted chicken, fish, or pork.
Conclusion:
Mashed carrots and turnips are a delicious and nutritious side dish that can be enjoyed by people of all ages. They are easy to make and can be tailored to your own taste preferences. Whether you like them simple or loaded with butter and spices, mashed carrots and turnips are sure to be a hit at your next meal.
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