Ingredients

The following ingredients have 4 Servings
  • 1/2 pound turnips peeled (trimmed and quartered)
  • 1 pound carrots (peeled and halved lengthwise)
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 4 tablespoons unsalted butter
  • 1/4 cup chopped onion
  • 3 tablespoons milk
  • 1 tablespoon rum (optional)
  • 1/8 teaspoon nutmeg

Instruction

  • Combine 2 cups of water, turnips, carrots, honey and salt in a saucepan (the water will not cover the vegetables). Cover the saucepan and bring to a boil over medium to high heat.
  • Reduce the heat to a simmer and continue to cook the vegetables covered for 15 minutes.
  • Pierce the vegetables with a fork to test for doneness, and continue to cook to your preference, which can be up to 15 minutes longer adding water as needed to prevent sticking.
  • Drain the cooked vegetables in a colander reserving the cooking water.
  • Place the vegetables into a mixing bowl (or food processor) and mash the vegetables with a potato masher, ricer or food processor.
  • Heat the butter in the saucepan over medium to high heat. Add the onion and saute until translucent.
  • Add the onions to the turnip/carrot mixture in the mixing bowl and blend well adding cream as desired and enough reserved cooking water or rum (if using).