Nothing compares to the rustic simplicity of Mashed Turnip and Carrots with Herb Butter. Comforting and wholesome, it will add a pop of colour and flavour to any autumn dinner. Serve this side at Thanksgiving – it’s delicious with gravy too!
Who doesn’t love root vegetables? I love the fact that they’re available all year round. And, they’re also inexpensive and loaded with nutrients. And, they can take almost any seasonings and/or flavours you’re willing to throw at them. Mashed Turnip and Carrots with Herb Butter is one of the easiest side dishes you’ll ever make. And, the really cool thing about this dish is everyone loves it!
Mashed potatoes have pretty much always been a thing and everyone is familiar with them. But, if mashed potatoes – and even mashed cauliflower – are good, why not try other root vegetables too? This side tastes rustic and homey, but the freshness from the thyme and the green onions knocks the humble carrot and turnip right out of the park!
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I absolutely love root vegetables! I would turn down green, leafy vegetables any time for something like turnip, potato, beets, parsnips, etc. In fact, you can find many of my favourite root vegetable recipes here at Lord Byron’s Kitchen. They’re super versatile and healthy too. If I’m not mashing them as you see here in this Mashed Turnip and Carrots with Herb Butter recipe, I’m preparing them as a soup, a side, or even a snack! For example, have you ever tried to make your own Vegetable Chips? So good!
When it comes to sides, I’m always in the mood to eat Maple Glazed Squash, Rosemary Roasted Radishes, or Oven Roasted Beets. And, if I’m to recommend soups using root vegetables, it would be a disservice not to mention my all-time favourite soup, which is this Poor Man’s Soup. Oh my, I could eat that every day and never grow tired of it! I have another soup that has both root veggies and lentils. It’s certainly a protein-filled vegetarian soup perfect for colder weather dinners.
MASHED VEGETABLES ARE A FAMILY FAVOURITE
Mashed turnips, carrots, and potatoes (not together) were always a staple when I was growing up. My mom would often prepare a dish consisting of mashed root vegetables. She would serve it as a side with roast chicken, pork, beef, or even moose. Yes, moose! If you haven’t tried it, you should!
In a working family, it was an easy way to get vegetables onto a dinner plate without much fuss. And, besides, who can say no to mashed vegetables? Sure, we’re all familiar with mashed potatoes, and for the most part, we all love mashed potatoes, but why not other root vegetables as well?
I’ve eaten this dish as a dinner guest on a few occasions. I distinctly remember tasting a sweetness above and beyond the natural sweetness of carrots and turnips. Many home cooks will often pair mashed root vegetables with a little brown sugar. If you want to add a tablespoon or so of brown sugar, you can certainly do so. It’s actually quite delicious, but for me, it tends to be a little too sweet.
INGREDIENTS NEEDED FOR THIS RECIPE
The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
- Turnip – You can use rutabaga too. You will need 4 cups of diced turnip.
- Carrots – Peeled and chopped into 1-inch lengths.
- Butter – If you use salted butter, cut back on the additional salt.
- Thyme – Use fresh thyme leaves for the best results.
- Green Onions – These add a pop of colour and lots of fresh flavour.
- Parsley – Mostly used as a garnish, but parsley adds even more freshness.
- Salt & Ground Black Pepper
HOW TO MAKE MASHED TURNIP AND CARROTS WITH HERB BUTTER
Begin by adding the turnip and carrot to a large stock pot. Add just enough water to cover the vegetables. Add half a teaspoon of salt and, over medium-high heat, cook the vegetables until fork tender. This should take about 30 minutes.
The carrot might be cooked a few minutes before the turnip, because turnip tends to be a harder vegetable, but don’t worry about overcooking the carrot. It’s all going to be mashed up together anyway. Once both the turnip and the carrot are cooked, drain them well.
Return the drained veggies to the pot and add the other half teaspoon of salt, pepper, butter, thyme, parsley, and green onion. Using a masher, mash the turnip and carrot until the consistency of mashed potatoes. Lastly, stir the mixture together to ensure the even distribution of the butter and herbs. Serve immediately. Easy, right!?
SIMPLE IS BEST
When cooking simple vegetables with simple ingredients, don’t overcomplicate things by adding lots of different items. I want to taste the turnip and the carrots; and, I want the turnip and the carrots to be just slightly infused with the herbs. The turnip and carrots have a smooth and silky texture too. This is easily achieved by the addition of good quality butter. (Please don’t use margarine!)
Serving this dish couldn’t be easier. I like to have a huge mound of it – preferably smothered in gravy! But, that’s not always necessary. On its own, just as it is, is more than fine as well.
FAMILY DINNER OR THANKSGIVING – IT’S ALL GOOD!
I remember back to my childhood when my mom must have been feeling a little extra fancy or festive. She would plate up the Mashed Turnip and Carrots with Herb Butter using her big ice cream scoop. Sitting on the plate next to roasted chicken, with a side of Preserved Mustard Pickles, were two perfectly moulded mounds of Mashed Turnip and Carrots, and a pool of hot chicken gravy. Oh, I miss my mom’s cooking!
I could go on and on about how delicious this dish tastes and about how good it is for you. But, I don’t think I have to do that. It’s a simple, rustic, home-style dish that tastes great. It gets vegetables onto the table quickly and easily, costs next to nothing in terms of ingredients, and is loved by one and all.
Perfect for a Thanksgiving or Christmas dinner, but also, a great accompaniment to any cool fall/winter evening family meal!
Do You Like This Recipe?
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Mashed Turnip and Carrots with Herb Butter
- 1 large turnips, peeled and diced into 1 inch pieces (about 4 cups)
- 3 large carrots, peeled and chopped into 1 inch pieces (about 4 cups)
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup butter
- 1 tablespoon fresh thyme leaves
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons green onion, finely chopped
- Begin by adding the turnip and carrot to a large stock pot. Add just enough water water to cover the vegetables.
- Add half a teaspoon of salt and, over medium-high heat, cook the vegetables until fork tender. This should take about 30 minutes.
- The carrot might be cooked a few minutes before the turnip, because turnip tends to be a harder vegetable, but don’t worry about overcooking the carrot. It’s all going to be mashed up together anyway. Once both the turnip and the carrot is cooked, drain them well.
- Return the drained veggies to the pot and add the other half teaspoon of salt, the pepper, butter, thyme, parsley, and green onion.
- Using a masher, mash the turnip and carrot until the consistency of mashed potatoes.
- Lastly, stir the mixture together to ensure even distribution of the butter and herbs. Serve immediately.
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