Root Veggie Mash

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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.

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