Prep 10 mins
Cook 30 mins
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.
- 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.
- NB: Depending on your preferences, the amts of carrot vs turnip can be regulated. Leftovers freeze well.
I always add just a bit of nutmeg, adds a different dimension. Guys love this recipe!
I have been making a much simpler version of this for over 20 years. Cook the yellow turnip (rutabega) and carrots together in the same pan. Mash with just butter, salt and pepper. You still get the individual colors by doing it this way and it tastes fabulous.
This recipe was a good suggestion for a Thanksgiving side, or for anytime. Two differences in what I did, I made 1/2 cubes of turnip and sliced the carrots lengthwise twice and cut into one inch lengths, then put them both in a steamer until soft, added butter, salt & pepper, no dairy, and did not mash, it was great.