Mashed Carrot/Rutabaga
Recipe: #17510
February 21, 2015
Categories: Side Dishes, Carrot, Rutabaga, Eastern European, 5 Ingredients Or Less, Sunday Dinner, Thanksgiving, Diabetic, Gluten-Free, Heart Healthy, High Fiber, Low Cholesterol Low Glycemic, No Eggs, Sugar-Free, Vegetarian, Special Diet - Weight Watchers etc., Turnips, Kosher Dairy, Vegetarian Dinner, more
"This is a dish I used to make only at Thanksgiving. I loved it so much that I began making a ton of it and freezing the rest in serving sizes! If you don't like turnip/rutabaga, try this way."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (226.8 g)
- Calories 78.2
- Total Fat - 0.4 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 154.2 mg
- Total Carbohydrate - 18.2 g
- Dietary Fiber - 5.2 g
- Sugars - 9.7 g
- Protein - 2.1 g
- Calcium - 71.4 mg
- Iron - 0.7 mg
- Vitamin C - 30.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Boil carrots and turnip/rutabaga SEPARATELY.
Step 2
When done, mash each SEPARATELY using as much cream, butter, and
Step 3
Seasonings to your taste.
Step 4
Just before serving, drain any liquid formed at the bottom of the bowls and GENTLY
Step 5
Combine them both.
Step 6
You should be able to see both carrot and turnip/rutabaga pieces in the combined
Step 7
Dish.
Step 8
ENJOY!
Step 9
NB: Depending on your preferences, the amts of carrot vs turnip can be regulated.
Step 10
Leftovers freeze well.
Tips
- Pots to boil in
- Hand masher
1 Reviews
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