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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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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. Ingredients:
2 lbs carrots |
2 lbs turnips or 2 lbs rutabagas |
cream or milk |
butter |
salt |
pepper |
Directions:
1. Boil carrots and turnip/rutabaga SEPARATELY.
2. When done, mash each SEPARATELY using as much cream, butter, and seasonings to your taste.
3. Just before serving, drain any liquid formed at the bottom of the bowls and GENTLY combine them both.
4. You should be able to see both carrot and turnip/rutabaga pieces in the combined dish.
5. ENJOY!
6. NB: Depending on your preferences, the amts of carrot vs turnip can be regulated. Leftovers freeze well.
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