Mémère's Carrot & Turnip Mash
If you’ve read this far without learning that I am a hot dog vendor let me break the news: I’m a hot dog vendor. So what am I doing here? Great question, friend. But here we are, you & I. I’m happy to share a recipe from my childhood with you, one my grandmother, my dad’s mom, used to make for the holidays. Her carrot & turnip mash, while seemingly something that might be passed over for a sexier side, was a dish that was sought after and devoured by my large extended family. I’ve updated it just slightly without dishonoring the late, great Florence. I think she would approve. I hope you and your family enjoy.
If you’ve read this far without learning that I am a hot dog vendor let me break the news: I’m a hot dog vendor. So what am I doing here? Great question, friend. But here we are, you & I. I’m happy to share a recipe from my childhood with you, one my grandmother, my dad’s mom, used to make for the holidays. Her carrot & turnip mash, while seemingly something that might be passed over for a sexier side, was a dish that was sought after and devoured by my large extended family. I’ve updated it just slightly without dishonoring the late, great Florence. I think she would approve. I hope you and your family enjoy.
Salads & Sides • Gluten-Free · Egg-Free · Soy-Free · Nut-Free · Sesame-Free · Vegetarian
Colors:
Tastes:
🧂🍬🍵
Techniques:
💧
Tested by 
•Cooked and tested by the Valentiful team
Rating:
Yield: 6 cups Mash
Serves: 8 (~¾ cup (175 g))
Time: Active 20m · Inactive 30m · Total 50m
Equipment: No equipment specified
Ingredients
2 lbs Carrots, peeled & roughly chopped
2 lbs Turnips, peeled & roughly chopped
3 Tbsp Butter
2 Tbsp Olive Oil (plus more for drizzling)
¼ cup crème fraîche
½ tsp Black Peppercorn, cracked
1 tsp Honey or Maple Syrup
1 Orange, zested
Salt (Kosher Salt), to taste
Sourcing Tips
- You could replace the turnips with rutabaga for sweeter flavor.
- You could swap the crème fraîche with plain greek yogurt.
Instructions
Chop the carrots and turnips, and add them to a large pot. Cover with cold salted water. Bring to a boil, reduce to simmer, and cook until tender, about 25–30 minutes.
Drain well, return to hot pot, and let steam off for 2–3 minutes.
Add butter, olive oil, crème fraîche, pepper, and honey/maple syrup. Mash until smooth but still rustic.
You can use either a potato masher or an immersion blender for this step. The immersion blender yields a more elevated finish, where as the potato masher is more rustic.
Stir in orange zest right before serving. Taste and adjust seasoning as needed — depending on how salty your cooking water was, you may not need to add any extra salt. Transfer to serving bowl, drizzle lightly with olive oil, and scatter thyme or chives on top.
Serving & Keeping
Serve: Warm, Hot
Keeps: Leftovers keep up to 4 days in the fridge.
Leftover Ideas: Oranges! After zesting the oranges, you could supreme the fruit and use them to top a salad.
Sourcing Tips
- You could replace the turnips with rutabaga for sweeter flavor.
- You could swap the crème fraîche with plain greek yogurt.
Serving & Keeping
Serve: Warm, Hot
Keeps: Leftovers keep up to 4 days in the fridge.
Leftover Ideas: Oranges! After zesting the oranges, you could supreme the fruit and use them to top a salad.
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