Carrot And Turnip Mash Food

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.

TURNIP MASH

Steps:

• Peel and roughly chop 3 pounds turnips. Place in a pot and cover with equal parts milk and water (about 2 1/2 cups each); add a pinch of salt. Bring to a simmer and cook until soft, 20 to 25 minutes; drain. Puree with 1/4 cup heavy cream and 2 tablespoons butter. Season with salt and top with crumbled cooked bacon.
• Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.

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).

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.

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.

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.

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.