Smashed Turnips and Carrots





10 min


20 min




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

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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