Turnips and rutabagas seem to be one of those vegetables in the produce section that most people wonder, “What in the world is that??” Well, now you have a reason to pick a few up…they are healthy, delicious, inexpensive, and easy to prepare. This dish is my Mother-in-Law’s specialty. All six of her “kids” adore it. It pairs well with turkey, chicken, a roast or any other type of meat dish. It’s great to make a day ahead or double for another night.
I decided to make this for my hubby not believing for a second that my boys would like it. Turns out, it is one of their favorite side dishes. So if you’d like a little change from your typical mashed sweet potatoes, give it a try.
Boil the veggies a bit longer than potatoes and sweet potatoes, and be sure to drain well before smashing. Enjoy!
Turnips or Rutabagas
Carrots, peeled, or prepared Baby Carrots
Butter to taste, softened
Salt and pepper to taste
Dice the turnips and carrots the same size for even cooking. Add to a large pot of cold water and bring to a boil. Boil until veggies are fork tender. Drain well and mash with butter, salt, and pepper to taste (typically the amount you like in a mashed potato). Serve immediately or place mixture in a greased casserole dish and heat in the oven to desired temperature before serving. Leftovers are great reheated in the microwave or oven.