Mashed Carrot And Turnips Recipes

ROASTED CARROTS AND TURNIPS

Steps:

• Preheat the oven to 400 degrees. Toss the turnips and carrots with olive oil, Italian seasoning, salt, and pepper. Spread out on a baking sheet, leaving some space between the vegetables so they roast. If they are too close together they will steam.
• Roast the vegetables for 25-30 minutes until tender and beginning to brown. Shake the pans a couple of times during baking.

CARROT AND TURNIP MASH

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.

NANA'S MASHED TURNIP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place turnip and potatoes in a large pot with enough water to cover, and bring to a boil. Cook 25 to 30 minutes, until tender. Remove from heat, and drain.
• Mix milk, 2 tablespoons butter, and sugar with the turnip and potatoes. Season with salt and pepper. Mash until slightly lumpy.
• Transfer turnip mixture to a small baking dish. Dot with remaining butter. Cover loosely, and bake 15 minutes in the preheated oven. Remove cover, and continue baking about 8 minutes, until lightly browned.

MASHED CARROTS AND TURNIPS RECIPE

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.

TURNIP AND CARROT MASH

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

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.

MASHED CARROTS AND TURNIPS

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.

TRIO OF MASHED ROOTS (PARSNIP, TURNIP AND CARROT)

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.

MASHED CARROTS AND TURNIPS

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 to taste.

TURNIP & CARROT MASH WITH RUM

Steps:

• Combine 2 cups of water, turnips, carrots, honey and sugar (if using) and salt in a medium saucepan (the water will not cover the vegetables). Cover the saucepan and bring to a boil over medium to high heat.
• Reduce the heat to a simmer and continue to cook the vegetables covered for 15 minutes.
• Pierce the vegetables with a fork to test for doneness, and continue to cook to your preference, which can be up to 15 minutes longer adding water as needed to prevent sticking.
• Drain the cooked vegetables in a colander reserving the cooking water.
• Place the vegetables into a mixing bowl (or food processor) and mash the vegetables with a spoon, ricer or food processor until smooth.
• Heat the butter in the saucepan over medium to high heat. Add the onion and saute until translucent.
• Add the onions to the turnip/carrot mixture in the mixing bowl and blend well adding cream as desired and enough reserved cooking water or rum (if using).