Mashed Carrots and Turnips (aka Rutabagas)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Equal amounts of carrots & rutabagas.Butter or margarinesalt and pepper to taste
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.
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.
Nutritional Info 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
Member Reviews
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JOHNINFL
My mother has always made this for Thanksgiving! If you are from southern New England the local turnips are generally Westport Turnips (a member of the rutabaga family) so yes there is a difference than a regular turnip in this dish! It is delicious and simple to make. I've even steamed them. - 11/23/15