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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.