Carrot & Turnip Mash
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I was never a difficult or picky eater when I was young. I loved most vegetables and all fruits. My parents always made new dishes with different ingredients and for that, I’m very thankful 🙏. They actually opened up our minds and taste buds to a wide variety of new flavors.
 
Now, that makes total sense on why I’m a foody 💡!
 
I mentioned most vegetables and it’s true. It’s either I never liked the taste 😖 or eventually grew to enjoy it. The ones I wasn’t too fond of and now, slowly started to enjoy are turnips, cabbage, parsnips, and rutabagas. Although they’re not my top favorites, I still force myself to incorporate them into my diet.
 
When it comes to rutabaga, I have a few dishes that I use them in like Bouilli du Québec and this featured recipe… my Carrot & Rutabaga Mash! It’s actually quite good considering I’m not a huge fan of that particular root vegetable. The added carrots 🥕 accentuate the sweetness of this side dish making it so delicious!
 
It’s as straight forward as if you were making regular mashed potatoes. This Carrot & Rutabaga Mash has a beautiful color resembling my Mixed Mashed Potatoes 🍠🥔. The only difference between the two of them is this featured one is sweeter than my day-to-day mashed.
 
It’s a great side dish to serve during Thanksgiving or Christmas 🎄. This Carrot & Rutabaga Mash is a delicious change from ordinary mashed potatoes or mashed cauliflower and pairs very well with most proteins.
Bon Appétit!🍽
 
Check out these other tasty side dish recipes…😀
– Sambal Green Beans
– Mushroom Risotto
– Broccoli & Cauliflower Casserole
– Indian Basmati with Dry Fruits
– Quick & Easy Sautéed Broccolini
– Pilau Rice
– Squash à la Canadienne
– German Red Cabbage
– Lemon Couscous
and for even more side dish and vegetable recipes 🍆🍄, click on this link… Recipe Category • Vegetables & Sides
 

 
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Carrot & Turnip Mash

Carrot & Rutabaga Mash

Colorful, tasty & healthy, this Carrot and Rutabaga Mash is a great side dish to have other than regular mashed potatoes and pairs well with many proteins!
5 from 4 votes
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Servings

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Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 0 minutes
Total Time 40 minutes

Ingredients
  

  • 1/2 tbsp. coarse Himalayan pink salt
  • 4 1/2 cups rutabaga, peeled and cubed tips & tricks
  • 4 1/2 cups carrots, peeled and cubed
  • 1/4 cup butter
  • 1/4 tsp. garlic salt, or more to taste
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 1 tbsp. chopped parsley, for garnish tips & tricks

Directions
 

  • In a large pot, add some coarse sea salt before adding carrots and rutabaga; cover with cold water to 2-inches above the vegetables. Stir to mix, cover and bring to a boil.
  • Reduce the heat to medium-high and offset the lid; cook until tender, about 30 to 35 minutes.
  • Drain the vegetables in a colander and return them to the pot. Mash them until nice and fluffy.
  • Add butter, garlic salt and freshly ground black pepper; taste and adjust if necessary. Sprinkle parsley on top and serve immediately.

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