Mashed Turnip and Carrots with Herb Butter

Course: Side Dish

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 81kcal

Author: Lord Byron's Kitchen

Nothing compares to the rustic simplicity of Mashed Turnip and Carrots with Herb Butter. Comforting and wholesome, it will add a pop of colour and flavour to any autumn dinner. Serve this side at Thanksgiving - it's delicious with gravy too!

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Ingredients

1 large turnips, peeled and diced into 1 inch pieces (about 4 cups)
3 large carrots, peeled and chopped into 1 inch pieces (about 4 cups)
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup butter
1 tablespoon fresh thyme leaves
2 tablespoons fresh parsley, finely chopped
2 tablespoons green onion, finely chopped

Instructions

Begin by adding the turnip and carrot to a large stock pot. Add just enough water water to cover the vegetables.
Add half a teaspoon of salt and, over medium-high heat, cook the vegetables until fork tender. This should take about 30 minutes.
The carrot might be cooked a few minutes before the turnip, because turnip tends to be a harder vegetable, but don’t worry about overcooking the carrot. It’s all going to be mashed up together anyway. Once both the turnip and the carrot is cooked, drain them well.
Return the drained veggies to the pot and add the other half teaspoon of salt, the pepper, butter, thyme, parsley, and green onion.
Using a masher, mash the turnip and carrot until the consistency of mashed potatoes.
Lastly, stir the mixture together to ensure even distribution of the butter and herbs. Serve immediately.

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