This is actually a dish that my mother’s best friend makes for HER family. But I thought it was such a great swap for people looking to have a little less wobble after their gobble on Thanksgiving! Not to mention it’s a GREAT way to use some seasonal produce that, maybe, you’ve never tried before!
Turnips are a root vegetable, like a potato - except they’re more closely related to broccoli and cabbage. That means, they’re mostly water! Loaded with fiber, they’re the perfect low-carb alternate for potatoes on Turkey Day! Turnips are also high in B vitamins, folate, and other vitamins and minerals. Turnips will actually help you digest that big meal and can lower your blood pressure and reduce your risk of cancer. I’d say that’s a side worth serving!
Adding carrots to the mix helps add a slightly sweet (and for some, more palatable) flavor to your mash. Plus it makes a beautiful fall color that looks great on the dinner table! Not to mention carrots also add valuable nutrients to the dish like vitamins A, C and K, which can help reduce inflammation.
Best of all? This is a make-ahead side dish so you have less to worry about the morning of if you’re hosting the big day! Watch the video and check out the recipe below! What else do you like “mashed” for Thanksgiving? Let me know in the comments!
And don’t forget to check out my other Thanksgiving recipes AND be sure to grab my Thanksgiving Feast e-book!
2 large turnips, peeled and cubed
4 carrots, peeled and cubed
3 Tbs. butter (or olive oil or coconut oil for a vegan dish)
1/2 C. milk (can be dairy or non-dairy)
Combine turnips and carrots in a large pot, cover with water and season generously with salt. Bring to a boil. Cover and cook for about 30-35 minutes, or until a fork easily punctures a few pieces.
Remove from the heat and drain the water. Return the turnips and carrots to the pan. Add butter, milk, salt and pepper. Mash to desired consistency.
If making ahead, butter a glass baking dish and spoon the mash into the dish. Dot the top with a few pieces of butter, cover and refrigerate for up to 2 days. To serve, reheat, covered, at 350° for 30 minutes.