Turnipandcarrotmash Recipes

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.

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 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 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.

PARSNIP AND TURNIP MASH

Steps:

• Peel and slice the turnips thinly, Peel and dice the parsnips (cutting the vegetables small and thin will help speed up cooking time).
• Add the sliced and diced vegetables to a large saucepan and cover them with cold water. Add salt to the water and bring to a boil over medium heat. Boil the vegetables for about 8 to 10 minutes until quite soft. Vegetables are cooked when you can easily insert the tip of a knife.
• Drain the vegetables and place them back into the saucepan. Add the butter and thyme. With a potato masher, mash all ingredients together. Season with salt and pepper, to taste. Serve warm.

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).

FINNISH TURNIP CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• Place the carrot and turnip cubes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
• Return the carrots and turnips to the pot, and mash well with the butter, salt, flour and 1/4 cup of sugar. Whisk together the eggs and milk in a bowl, then stir into the mashed carrot mixture until blended. Scrape into the prepared casserole dish. Stir together 2 tablespoons of sugar with the cinnamon in a small bowl, and sprinkle over the top of the carrot mash.
• Bake in the preheated oven until the carrot mash has slightly firmed and the top has begun to turn golden brown, about 45 minutes.

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:

• 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 each bowl and GENTLY combine the carrots and turnip/rutabaga.
• 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.

TURNIPS WITH CARROTS

Steps:

• Peel the turnips and cut them into quarters.
• Trim off the stem ends of the carrots. Scrape the carrots and put them in a saucepan. Add water to cover and salt. Bring to a boil and let cook about 7 minutes. Add the turnip pieces and continue cooking until both vegetables are tender, about 3 minutes or slightly longer. Drain well.
• Return the vegetables to the saucepan. Add butter and shallots and toss. Sprinkle with parsley and serve hot.

GRANDMA'S TURNIPS AND CARROTS

Steps:

• Grate the turnips and carrots together.
• Cook in water to cover until tender; drain (not dry).
• Add salt, pepper and mix with butter.