Recipe Courtesy of Capay Valley Farm Shop
This is a twist on the classic comfort food of Thanksgiving. Parsnips can be added to this dish, as well, sweetening it and lightening the color. For a creamier consistency, add 1/2 cup of milk while mashing. Makes 4 servings.
1 lb carrots, sliced
1 lb turnips, peeled and diced
1/4 cup butter, cubed
1/4 teaspoon salt
1/8 teaspoon pepper
Minced fresh parsley and/or green onion (optional)
- In a sauce pan, cover turnips and carrots with water. Bring to a boil, reduce heat, cover and cook 10-15 minutes until quite tender.
- Drain and mash with a large spoon or in a food processor, adding butter, salt and pepper when partly mashed.
- Mix well and garnish with fresh herbs.