• Cooking Time: 40
  • Servings: 8
  • Preparation Time: 10


This is a dish I used to make only at Thanksgiving. I loved it so much that I began making a ton of it and freezing the rest in serving sizes! If you don't like turnip/rutabaga, try this way.


  • 2 lbs carrots
  • 2 lbs turnips or rutabagas
  • cream or milk
  • butter
  • salt
  • pepper


  • Boil carrots and turnip/rutabaga SEPARATELY.
  • When done, mash each SEPARATELY using as much cream, butter, and seasonings to your taste.
  • Just before serving, drain any liquid formed at the bottom of the bowls and GENTLY combine them both.
  • You should be able to see both carrot and turnip/rutabaga pieces in the combined dish.
  • ENJOY!
  • NB: Depending on your preferences, the amts of carrot vs turnip can be regulated. Leftovers freeze well.

© 2006-2017 BakeSpace, Inc. All Rights Reserved