Mashed Turnips (or Rutabaga) and Carrots
Mashed Turnips (or Rutabaga) and Carrots
Ingredients
- 2 pounds peeled turnips or rutabaga, cut in large chunks
- 2 pounds peeled carrots
- cold salted water
- 3 to 4 tablespoons unrefined coconut oil
- OPTIONAL:
- Plant based milk such as almond or coconut milk
- Pinch nutmeg
- salt and pepper to taste
Instructions
- Peel turnips and carrots, and cut them into large chunks. Cook them separately in cold, salted water, cover and bring to a boil. Simmer until very tender, 30-40 minutes (turnips) 20 minutes (carrots). Reserve the water to drink or use as broth.
- Mash the chunks of carrots and turnips with a potato masher or fork (they will be slightly fibrous.)
- Work in butter or oil with a generous pinch of nutmeg (optional), taste, and adjust the seasoning.
- Add in milk if you desire smoother consistency.