I remember the first time I had some high school friends over post-Thanksgiving and we wanted to raid the leftovers. I brought out ye olde standby, carrot and turnip mash, and figured this was a staple on all tables. Apparently this was not the case. My British mother had incorporated this standard into our American meal and it was not at all familiar to my friends.This recipe has been served at my family’s Thanksgiving table since before I was born. It’s absolutely my favorite element of Thanksgiving dinner and ultimately ends up on many a cold leftover sandwich. It’s healthy, low carb, low fat, and has only a few ingredients.
Gradually, I started incorporating this carrot and turnip mash into my regular weekly meal planning. I was tickled recently, too, when one of those old high school pals wanted the recipe for this for a Thanksgiving potluck. I knew it would get you eventually!
Here’s how I make this mash, which is pretty classic. There are tons of ways to dress it up, but I like it as-is.
- 2 cups whole carrots
- 2 cups turnips
- Salt and pepper to taste
- 1 teaspoon of nutmeg
- Optional: 1/4 cup butter
- Rinse carrots and turnips thoroughly and trim the tops and bottoms of both turnips and all the carrots.
- Peel the turnips and the carrots (or you can get away with just scrubbing the carrots with a vegetable brush).
- Dice the carrots and turnips into small, relatively even chunks.
- Place the carrot and turnip chunks into a large saucepan and cover with water. Bring the water to a boil, then down to a simmer. Cook them for 10-20 minutes, or until tender.
- Drain the veggies well.
- Mash (or in my case, blend) the veggies into a puree to you liking. Most people love these mashed like potatoes, but I prefer them a little smoother.
- Mix in your salt, pepper, and nutmeg to taste and your optional butter. I don't use butter at all in this if I blend it up, but you'll probably need it if you are mashing. Alternately, serve it with a side of crème fraîche for swirling if you want to get fancy with it.
- I decided to freeze these in a muffin tin for 1 hour, then transfer it to a freezer-safe bag for easy serving later. Just pull out as many "muffins" as you need, reheat, and serve!
Macros for 1/12th of the batch:
31 calories | 2.5g carbs | 1.7g fiber | 1.6g sugar | 0.3g protein | 0 fat
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!