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.
Active time: 50 min • Total time: 20 min
~6 cups (1400 g)
~¾ cup (175 g)
8
• Stock pot • Colander • Potato masher or immersion blender • Zester
Ingredients
- 2 lbs carrots, peeled and cut into chunks
- 2 lbs turnips, peeled and cut into chunks
- 3 Tbsp unsalted butter
- 2 Tbsp olive oil, plus more for drizzling
- ¼ cup crème fraîche
- ½ tsp black pepper
- 1 tsp honey or maple syrup
- Zest of 1 orange
- Kosher salt, to taste
- Fresh thyme leaves or chives, for garnish
Substitution Tips:
- You could replace the turnips with rutabaga for sweeter flavor.
- You could swap the crème fraîche with plain greek yogurt.
Instructions
- Boil the Vegetables (40 minutes) 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 & Dry (5 minutes) Drain well, return to hot pot, and let steam off for 2–3 minutes.
- Mash & Season (5 minutes) Add butter, olive oil, crème fraîche, pepper, and honey/maple syrup. Mash until smooth but still rustic. Chef Tip: You can use either a potato masher or an immersion blender.
- Finish & Serve 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 & Storage Suggestions
- Ideal Temp: Best served warm/hot.
- Best By: Leftovers keep up to 4 days in the fridge.
- Surplus Ingredients: Oranges! After zesting the oranges, you could supreme the fruit and use them to top a salad.
Did you make this?
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