Mashed Carrots and Turnips |Cooking With Amanda

Thanksgiving dinner, or any turkey dinner for that matter, is one of those things that everyone has their traditional side dishes for. Now, I'm not one to have a problem with changing things up to try something different - in fact there was almost a revolt one year when I decided to try a different stuffing recipe rather then making the one we have every year.

I'm not even joking - I still haven't heard the end of that. And the new recipe was really good too, although clearly I will never get to have it again. Apparently changing up the traditional dishes at Thanksgiving is akin to sacrilege. Who knew?

So this one is traditional. I mean, not for me. I never had this dish at all growing up, had never even heard of mashed carrots and turnips. But for my husband, this dish was always a part of their turkey dinners. Turkey dinner without it just wasn't the same.

The first time I had it with his family, I'll admit - I wasn't a fan. It seemed a little weird to mash carrots up. Why? There's mashed potatoes, why waste space?

But I'm getting older now, and liking new things, and I quite enjoyed this when I made it for the first time this year. And the kids ate it too. Even the 4-year-old that doesn't eat vegetables. For some reason, mashing up those veggies makes them a-okay with him. Fine with me.

Makes for a happy husband too - I might even make one of his favourite side dishes to go with turkey dinner now! Add to the traditional meal at our house. Because I think it's okay to change things up. If you are looking for a new side dish to try this Thanksgiving, I would highly recommend this one. Plus, it's a great alternative to mashed potatoes if you are looking for lower carb options this year.

Now what other new side dishes can I add to the menu to shake things up - and maybe have another revolt on my hands?!

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Mashed Carrots and Turnips Recipe

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Ingredients

2 pounds carrot, peeled and sliced, about 4 1/2 cups
1 pound turnips, or rutabagas, peeled and cubed, about 3 cups
1/4 cup brown sugar
2 tablespoons butter
1/2 teaspoon salt
ground black pepper, to taste

Directions

Place the carrots and turnips in a large stockpot and cover with water. Bring to a boil and boil for 40-45 minutes or until very tender. Drain the vegetables.
Add the brown sugar, butter, salt and pepper and mash the vegetables with a potato masher, and then whip with an electric mixer until they're nice and fluffy.
Serve with parsley for a garnish if desired.