Recipe Rescue: 24 Days of Thanksgiving; Turn Up the Flavor Meter With This Great Carrot Mash Side Dish!

Don't turn up your nose at this recipe until you've tried it. My mom was a wonderful woman, lost in life from time to time, but one I'd like to share a meal with one more time. She absolutely loved this dish and it was front and center every Thanksgiving. It wasn't until I was older that I grew to appreciate the earthy tones of this root veggie blend. As you can imagine, as a kid I turned my nose up at the mere thought of ingesting a turnip. Just another great part of getting older; not too smart for my own britches and open enough to discover new tastes.

I hope that you will enjoy this side dish with your family this year. And I hope that it becomes a family favorite. Happy Cooking!

What You'll Need:

1.5 lbs carrots, roughly chopped
1.5 lbs turnips, roughly chopped
1 stick of butter
2 cups heavy cream
1/2 tsp nutmeg
s/p to taste

Putting It All Together:

cover the carrots and turnips with cold water, till the water just covers them bring to
a boil and cook for about 30 minutes or till fork tender, like you were making potatoes for
mashed potatoes. :) while they're cooking warm the cream with the nutmeg, don't boil just
till its warm. drain the veggies thoroughly, put in large bowl and mash with a hand masher,
not an electrical hand mixer, with the butter till the butter and veggies are incorporated
then slowly add the cream, continue mashing till smooth. if you want you can garnish with a
drizzle of olive oil and parsley flakes, or just a large pat of butter in the center-I would
make a little hole in the mashed carrots and turnips to put the butter- a little butter pond!