Make a mashup with carrots and turnips

Fresh carrots

Chef Donald Carlson, lecturer in the School of Hotel and Restaurant Management, shared this family holiday recipe:

Here is a simple recipe that has been a tradition of the Carlson family Thanksgiving and Christmas meal ever since I can remember and probably long before I was born. For my family, it wouldn’t be Thanksgiving without it.

Mashed Carrot and White Turnip


  • 3 ounces fresh carrots per serving/person
  • 3 ounces white turnips per serving/person
  • Butter
  • A pinch of nutmeg
  • A pinch of salt
  • A pinch of black pepper
  • Fresh parsley to garnish

Peel equal amounts of carrot and white turnip and cut the carrots and turnips into roughly one-inch pieces. Place them into a pot large enough so to be only half full and cover with salted cold water. Bring to a boil and cook until very tender. Drain off the water and return vegetables to the pot.

Add a generous amount of butter (after all, it’s Thanksgiving, so who is counting calories) and season with a pinch or two of nutmeg, salt and black pepper to taste. Coarsely mash the mixture leaving some small chunks with Grandma’s old potato masher from the ‘20s (you can use an electric mixer if that’s all you have).

Add more salt and pepper as desired. Add more butter as desired. Place the mixture in Grandma’s big old yellow serving bowl.

Chop fresh parsley leaves and generously sprinkle on top. Say grace and enjoy!

Do you have a favorite holiday recipe you’d like to share? Post it in the comments below.