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This is a dish I used to make only at Thanksgiving. I loved it so much that I began making a ton of it and freezing the rest in serving sizes! If you don't like turnip/rutabaga, try this way.
2 lbs carrots
2 lbs turnips or rutabagas
cream or milk
How To Prepare:
Boil carrots and turnip/rutabaga SEPARATELY.
When done, mash each SEPARATELY, using as much cream, butter, and seasonings to your taste.
Just before serving, drain any liquid formed at the bottom of each bowl and gently combine both veggies.
NB: Depending on your preferences, the amts of carrot vs turnip can be regulated. Leftovers freeze well.
Number of Servings:
Carbs per serving - include all nutritional information if known: