Smashed Turnips and Carrots

Smashed Turnips and Carrots




10 min


20 min


Turnips 1 large or 2 small
Carrots 4 large
water about 4 cups
Butter 2 tbsp more if desired
Salt and Pepper to taste

The Teacher's Table

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This beautiful, buttery, vegetarian side dish is delicious. I like to serve it with Traditional Corned Beef, Cabbage, and Potatoes.

  1. First, wash, peel, and roughly chop the turnips and carrots into even pieces.
  2. Place in saucepan and cover vegetables with water.
  3. Bring to boil and allow to cook until the vegetables are fork tender, about 20 minutes.
  4. Drain water carefully.
  5. Use a potato masher to mash vegetables together.
  6. Finally, add at least 2 tablespoons of butter, salt, and pepper to taste. Butter makes everything better. Be generous with that and the cracked black pepper.


The Teacher's Table

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