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! – yes with a “y”.
 
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 in my diet.
 
When it comes to rutabaga, I have a few dishes that I use them in like my Bouilli from 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 to 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…
– Green Beans with Chili-Orange Oil
– Mushroom Risotto
– Strawberry Salad
– Indian Basmati with Dry Fruits
– Tabbouleh
– Squash à la Canadienne
– Summer Creamy Coleslaw
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 3 votes
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Servings 4

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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 sea salt
  • 4 1/2 cups rutabaga, peeled and cubed tips & tricks
  • 4 1/2 cups carrots, peeled and cubed
  • 1/4 cup butter tips & tricks
  • 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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