Turnipandcarrotmash Recipes

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.

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.