Turnip and Carrot Mash
Swede turnip and carrots boiled soft and mashed together with butter, a simple root cellar side served with boiled dinners.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 130 kcal
Equipment
- •Pot
- •Potato masher
Nutrition
Per serving, approximate
- Calories
- 130 kcal
- fat
- 6 g
- carbs
- 18 g
- protein
- 2 g
- calories
- 130
Instructions
- 1
Put the turnip and carrots in a pot, cover with water, and add a pinch of salt.
- 2
Bring to a boil and simmer for about 25 minutes until both are very soft.
- 3
Drain well and return the vegetables to the warm pot.
- 4
Mash together with butter until fairly smooth, leaving a little texture if you like.
- 5
Season with salt, pepper and a touch of brown sugar if using.
- 6
Serve hot alongside boiled or roast dinners.
Chef's tips
Cut the turnip pieces smaller than the carrot since it takes a little longer to soften.
Ingredient substitutions
- butter → margarine or oil for a dairy-free version
Storage
Keeps 3 days covered in the fridge.
Reheating
Reheat in a covered pot over low heat, stirring, or in the microwave.
Common mistakes to avoid
- •Undercooking the turnip, leaving lumps
- •Over-salting before tasting the finished mash
Serving suggestions
Cooked Turnip and Carrot Mash?
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