Ingredients

The following ingredients have 12 Servings
  • 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)

Instruction

  • 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.