Are you looking for a new side dish to go with your Thanksgiving dinner? We have the perfect recipe that is sure to wow your family and friends. This mashed carrot and turnip recipe will make them forget all about their favorite traditional sweet potato casserole! It’s super easy to make, but don’t let it fool you- this dish packs some serious flavor. Plus, did we mention how healthy these root veggies are? You can feel good about serving them up knowing they are packed with vitamin C, potassium, folate, fiber, Vitamin A & B6! So what are you waiting for? Try out this delicious new alternative at home tonight!
The holidays are all about togetherness, and tradition. While I never had the pleasure of enjoying mashed turnips and carrots as a child, my husband did. In fact, it is one of my Mother in Law’s staples during the Thanksgiving season. To be quite honest before trying this side dish at her home, I am not sure I had ever even tried turnips.
How to Prepare Carrots and Turnips
Carrots and turnips are both root vegetables that can be prepared in a variety of different ways. The most difficult part of cooking carrots and turnips might be prepping them. They are both root vegetables, which means they have tough outer layer that needs to be removed before consuming or cooking. A simple vegetable peeler can remove the tough, dirty carrot and turnip skins. Don’t worry if they are not perfectly peeled.
Once your veggies are peeled, cut off about a 1/2 inch from the carrot tops. Then, slice the carrot into one inch pieces. For the turnips, once you have removed the skin, trim off any rough edges of the root end with a sharp chef’s knife before cutting it into one inch cubes.
How to Make Mashed Carrots and Turnips
Personally, I find that carrots and turnips are best steamed or boiled for this recipe. After prepping my veggies, I added them to a steaming basket and it took 30 minutes for the perfect texture. Your steamer or pot may vary, so I recommend checking them at the 25-minute mark to see if they are fork-tender. Just be careful because when you remove the steaming basket lid it will be hot.
Once the vegetables are soft, drain any excess water, and return them to the drained pot. Add the milk, butter, sugar, salt, and pepper. Use a potato masher to gently mash them to a smoother, semi-chunky texture as seen in my images. Transfer them to a serving dish and enjoy!
If you prefer to not add the sugar, that is okay! The original preparation method just included using a bit of whole milk, salted butter, and ground black pepper.
How to Freeze Mashed Carrots and Turnips
Mashed carrots and turnips are a side dish that freezes very well. Once cooled, transfer the veggies to an airtight, freezer-safe container. Freeze for up to 30 days. To enjoy, thaw in the fridge the day before serving. Heat in the microwave or on the stovetop.
These last 4-5 days when stored properly in an airtight container in the refrigerator.
More Thanksgiving Side Dishes to Try
Love this classic Thanksgiving side? Check out some of our other favorites that we will be serving this year.
Fresh Herb Compound Butter for Turkey
Spiced Zinfandel Cranberry Sauce
Mashed Carrots and Turnips
Equipment
- Vegetable peeler
- Cutting board
- chef's knife
- Stovetop
- 5-quart steaming basket & pot
- potato masher
- Measuring cups & spoons
Ingredients
- 2 pounds carrots
- 2 large turnips
- 3 cups water *to steam vegetables
- ½ cup salted butter
- ½ cup whole milk
- ¼ cup brown sugar
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Prepare a 5-quart pot with water, and a steaming basket; set aside.
- Wash, dry, and peel your carrots. Remove the tops of the carrots, by slicing off about ½ inch. Then, slice the carrot into one inch pieces. For the turnips, once you have removed the skin, trim off any rough edges of the root end with a sharp chef’s knife before cutting it into one inch cubes.
- Add veggies to the steaming basket. Cover the pot with the lid, and steam for 25-30 minutes over medium-high heat. Your steamer or pot may vary, so I recommend checking them at the 25-minute mark to see if they are fork-tender. Just be careful because when you remove the steaming basket lid it will be hot.
- Once fork-tender, drain any excess water from the veggies and pot. Add veggies back to the empty pot along with the butter, milk, spices, and sugar. Using a potato masher, gently mash the mixture. You want the veggies to be smooth, but still have some texture.
- Transfer mashed carrots and turnips to a serving dish and add some minced parsley for garnish. Enjoy!
My mom would make this, but, us kids did not like the taste of the turnip so we did rutabaga- I do 2# carrot and 2# rutabaga .
This is the first time I’ve seen your blog. When I saw your last name I wondered if you could be from Mass. I am from Taunton with a lot of Desrosiers there. I just moved to Tucson, Az. You have a beautiful family. Best Wishes Barbara Jones
Hello,
Thank you! Surprisingly, my husband doesn’t have cousins he knows of!