By Nana Lee on August 22, 2005
Photo by tamalita62
Photo by tamalita62
"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."
Serving Size: 1 (227 g)
Servings Per Recipe: 8
"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."
"I always add just a bit of nutmeg, adds a different dimension. Guys love this recipe!"
"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."
"I also just cooked and mashed everything together, and it was delicious. A nice change from just carrots or potatoes. Thank you."
"I haven't really eaten turnips much (except in greens which I love). I do love carrots. Happened to have a bunch on hand and this seemed like a perfect combo. Delicious!! I probably cooked the turnips a bit too long, because I didn't have a lot of chunks, but it still tastes delicious!"
"a turkey fav."
"Roaring success! Since my husband is pretty anti-turnip, I did one pound carrots, and half-pound turnips. Easily enough for four servings. Really nice with a simple roast."
"This was a great combination for our Thanksgiving dinner veggie. We loved it! Simple and good. That's what I like to cook!"
"This is a great recipe, I really enjoyed the way the flavors of the rutabaga and carrot balanced each other. I confess, I was out of cream so I substituted sour cream instead, and it was still great. Thanks for sharing this recipe, Nana Lee, it is a definite keeper."
"As a child in New England, I would always mash my rutabaga with carrots! I thought I was the only one! I used to incorporate potatoes as well, the addition of cream is brilliantly simple. Kudos to you Nana Lee!"
"A favorite vegetable side dish of mine (and not just for the holidays.) Sometimes, I don't even add cream or milk, just plenty of butter, salt, and pepper. Thanks for posting! Al"
"Delightful combination! This is another recipe that I have been making for years but never thought to post! Thanks so much for putting it out there for everyone to enjoy....as much as we have over the years!"
"Excellent, I added a tad of celery salt and the same of celery seed. I had never cooked carrots with the rutabegas and turnips before.We also have mashed rutabegas with butter at Thanksgiving.This time it will be this recipe with my additions. Thanks for posting."
"This is a very tasty recipe - somehow rutabegas and carrots together are much better than just one or the other by itself. I add a bit of mace, brown sugar, and pepper to mine, and sometimes will cook them with bouillion base added to the water for variety. Thanks for posting!"
"I made this for a dinner party, I added some parsnips, and a little brown sugar!! Everyone loved it!!"
"I love this! For an equally tastey alternative, my Mum mashes swede and carrot together with lots of pepper. Yum!!"
"I started cooking this veggie combination years ago because my daughter didn't like turnip; I now cook it because my hubby doesn't like turnip! I've always cooked the 2 veggies in the same pot but I won't do that anymore. Boiling them separately ensured that each veg was cooked properly and the water was drained thoroughly. The texture & consistency of the veggies were much better using this method. Thanx Lee! "