Best 5 Turnip And Carrot Mash Recipes
In this article, we will take you on a culinary journey to explore the delightful world of turnip and carrot mash. This humble dish, often overlooked in the realm of root vegetables, is a treasure trove of flavors and nutrients. We present two enticing recipes that showcase the versatility of this duo, transforming them into creamy, savory delights.
Our first recipe, Classic Turnip and Carrot Mash, is a comforting and nostalgic dish that embodies simplicity and goodness. With just a handful of ingredients, you can create a creamy and flavorful mash that pairs perfectly with roasted meats, poultry, or grilled fish. The subtle sweetness of carrots harmonizes beautifully with the earthy notes of turnips, while a touch of butter and milk adds richness and creaminess.
For those seeking a more adventurous flavor profile, our Spiced Turnip and Carrot Mash offers a vibrant and aromatic twist. A medley of warm spices, including cumin, coriander, and paprika, dances on your palate, elevating the humble mash to new heights of culinary delight. Roasted garlic and a hint of lemon zest add depth and complexity to this delectable side dish.
Both recipes are culinary canvases waiting to be personalized with your own creative touches. Experiment with different herbs, spices, and seasonings to create a mash that reflects your unique taste preferences. Whether you prefer the classic comfort of the original or the vibrant flavors of the spiced version, one thing is for sure: turnip and carrot mash is an unsung hero in the world of root vegetables, ready to take center stage on your dinner table.
CARROT AND TURNIP MASH
Replicate this carrot and turnip mash recipe in just a few steps. Substitute with other root vegetables. Add herbs such as thyme & spices for extra flavour.
Provided by Michelle Minnaar
Categories Side Dish
Time 40m
Yield 4
Number Of Ingredients 3
Steps:
- 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 5 minutes. If you don't do this the vegetables will be water and you'll end up with a soggy mash.
- Mash the vegetables and add the olive oil.
- Garnish with parsley and serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 121 calories, Sugar 8 g, Sodium 122 mg, Fat 7.1 g, SaturatedFat 1 g, Carbohydrate 14 g, Fiber 3.5 g, Protein 1.5 g
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
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.
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
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
Tips:
- Choose the right turnips: Look for small, young turnips with smooth, unblemished skin. Avoid turnips that are large, woody, or have cracks or blemishes.
- Peel the turnips thinly: This will help to prevent the mash from becoming stringy.
- Cut the turnips and carrots into uniform pieces: This will ensure that they cook evenly.
- Don't overcook the vegetables: They should be tender but still have a slight bite to them.
- Season the mash to taste: Add salt, pepper, and other herbs and spices to your liking.
- Garnish the mash with fresh herbs: This will add a pop of color and flavor.
Conclusion:
Turnip and carrot mash is a delicious and nutritious side dish that can be enjoyed all year round. It is a great way to use up leftover turnips and carrots, and it is also a good source of vitamins, minerals, and fiber. With its simple ingredients and easy preparation, turnip and carrot mash is a great option for busy weeknights or special occasions. So next time you're looking for a healthy and flavorful side dish, give turnip and carrot mash a try!
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