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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 54.8
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 104.2 mg
  • Total Carbs: 11.8 g
  • Dietary Fiber: 3.5 g
  • Protein: 1.4 g

View full nutritional breakdown of Mashed Carrots and Turnips (aka Rutabagas) calories by ingredient
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Mashed Carrots and Turnips (aka Rutabagas)

Submitted by: EFFIEH

Introduction

This is a dish that my mother in law used to make years ago when I was first married. I think it's an old English recipe and it was one of her family's traditional Thanksgiving recipes. It's very simple and very good! The first time I tried to make it, she told that it used carrots and turnips, so I made it with carrots and turnips. YUCK!!! It turned out that turnip is the old New England name for a RUTABAGA. Once I made it with rutabagas it was delicious -- I have never had a Thanksgiving without this recipe for the past 32 years. It's amazingly simple and if you've never had it you won't believe how amazingly delicious it is! It goes so well with turkey and stuffing!! This is a dish that my mother in law used to make years ago when I was first married. I think it's an old English recipe and it was one of her family's traditional Thanksgiving recipes. It's very simple and very good! The first time I tried to make it, she told that it used carrots and turnips, so I made it with carrots and turnips. YUCK!!! It turned out that turnip is the old New England name for a RUTABAGA. Once I made it with rutabagas it was delicious -- I have never had a Thanksgiving without this recipe for the past 32 years. It's amazingly simple and if you've never had it you won't believe how amazingly delicious it is! It goes so well with turkey and stuffing!!
Number of Servings: 6

Ingredients

    Equal amounts of carrots & rutabagas.
    Butter or margarine
    salt and pepper to taste

Directions

This recipe is made just as you would make mashed potatoes. I use the already peeled baby carrots and cut them into smaller chunks. Peel the rutabaga and cut into one-inch chunks. (If you can find them, buy UNWAXED rutabaga(s) -- they are MUCH MUCH easier to peel and chop than the waxed ones. I've found that my local stores usually carry only the unwaxed ones these days.)

Cook the carrots and rutabagas just as you would potatoes that you're going to mash. Since the rutabagas take longer too cook, I usually start them first, and then add the carrots once the rutabagas have started to soften up.

Drain the cooked vegetables and mash them with your favorite method -- I usually mash them coarsely with a potato masher but you can blend them up finer if you prefer.

Number of Servings: 6

Recipe submitted by SparkPeople user EFFIEH.






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Member Ratings For This Recipe

  • My Mom was English and we had this quite often with meat gravy on it. It is a great low cal side dish that is delicious and filling! - 11/13/13

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