Description
This recipe for Mashed Carrots and Turnips is a delicious cross between a side dish and a dessert. It is an exciting and unusual change from roasted or steamed vegetables. Reminiscent of sweet potato casserole, it is both sweet and savory. It is sure to be a hit at a your next family or Holiday dinner.
Ingredients
- 1 1/2 pounds carrots, peeled, cut into small pieces
- 1 pound turnips, peeled, cut into small pieces
- 1/2 cup sugar
- 2 eggs
- 1/3 cup butter, softened (about 5 tablespoons)
- 1/2 cup half and half
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
Instructions
- Wash and peel carrots and turnips. Cut into small pieces
- Bring a large saucepan of water with a pinch of salt to a boil.
- Add carrots and turnips. Cook on a low boil for about 20-30 minutes or until soft.* Drain well.
- Let cool for a few minutes. Then add carrots and turnips to a food processor and pulse until mashed completely.*
- Pour in the remaining ingredients, eggs, half and half, spices, butter, sugar and vanilla. Blend to combine.
- Pour into a 8x10 casserole dish that is sprayed with non-stick baking spray. Smooth the top. Bake for 30-40 minutes. Test with a toothpick. It should be mostly clean. If not, bake a few minutes longer.*
Notes
*To test carrots and turnips for doneness, press a few pieces against the side of the pan to see if they are soft and mash easily.
*You can also use an electric mixer to mash the carrots and turnips. Or use a potato masher and mash by hand.
*If you use a larger dish, the casserole may be done sooner. If it a small one, it make take longer.
* If a bit of water may appear in the corner of the dish as you are serving this casserole. It is not anything to be concerned with. Just serve with a slotted spoon.
Nutrition
- Serving Size: 1
- Calories: 261
- Sugar: 26g
- Sodium: 561mg
- Fat: 12.5g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 4.5g
- Cholesterol: 90mg