Turnip And Carrot Mash Food
MASHED CARROTS AND TURNIPS
This recipe has been in my family for years. It's an inexpensive and easy dish to prepare.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 157 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 250mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 4g fiber), Protein 2g protein.
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
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
UNCLE BILL'S CARROTS - TURNIP - PARSNIP DISH
This is such an easy recipe to make and has a marvelous taste using the combination of these 3 veggies.
Provided by William Uncle Bill
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Prepare vegetables as noted and place them in a large saucepan.
- Cover with water, bring to boil.
- Reduce heat, cover and simmer for about 30 minutues or until vegetables are tender.
- Drain well.
- Add salt, pepper and butter and mash well.
- Serve as a vegetable with your meal.
- This is also very good the next day, re-heated.
- Parsnips are available in different sizes. Measured across the top of the parsnips, Small - about 1 inch, Medium - about 1 1/2 inches, Large - about 2 inches.
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
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.
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