God, I’d forgotten how much I love these. Somehow, they’re bitter and sweet, creamy but not thick. I will be attacking these tomorrow.
Mashed Turnips & Carrots
2 turnips, peeled and cubed
6 large carrots, peeled and cut into large chunks
3 – 4 Tbsp butter
Salt to taste
A splash of milk
Place turnips and carrots in a large pot and fill with water until it just covers the vegatables. Add a bit of salt (maybe a tablespoon) and heat over high heat. After the pot has come to a boil, cook veggies until fork tender (about 20 minutes).
Drain pot and transfer veggies to the bowl of a stand mixer. Add butter and milk, and mash to desired consistancy.