Mashed Carrot N' Turnip

A great side dish. This is the only way my mother was able to get me to eat cooked Rutabaga…big hit everywhere I brought it. I make every thanksgiving…

The sweet potato puts a nice sweet taste to the carrots, for those who don't like carrots and swede or turnip.

Our local farmer gave us some of his fresh carrots, parsnips and cauliflower. All organic, yum

This is easy to make. Has a slight sweet taste to it.

I came up with this dish using parsnips, which I saw for the first time in England.There aren't really any hints, since all you do is mash them, but as I mentioned in Step 3, I found that the long fibers of the parsnips didn't get stuck in the masher as easily, if they were cut in cubes, rather than rounds. You don't need to worry about this if you are going to put it through a food processor. Recipe by Sausundo

A Palestinian inspired dish that I was introduced to by my sister-in-law from AlQuds. The flavor fusion is unbelievable!

Foolproof recipe, kids love this. Cup of chopped carrots, cup of chopped potato, cup of chopped onion to sweeten the mash, tablespoon of butter to make it creamier. Served with bratwurst, fried egg, tofu.

#goldenapron Carrot & potato stew it one such delicious southindian style stew that goes well with Dosa, chappathi and paratha. It's creamy gravy is without using any cream.

I received large turnips, and thought it was a shame to just chop them up, and wanted to come up with a recipe that used them whole. These look cute, and while it looks like they take a long time to cook, they're actually very easy, so I like this recipe a lot.The turnips don't have to be totally immersed in the dashi stock since they will be steam-cooked. If it looks like the pan is going to boil over, open the lid a crack and continue simmering.Use whatever additional vegetables you like. Shimeji mushrooms and bean sprouts are good too. You can also make the soup Chinese flavored. For 2 servings. Recipe by yaburie

Turnips are delicious at this time of year.Once you add the minced meat, there'll be quite a bit of scum, so be sure to scoop it out.Leaving it causes the soup to become muddy and it looks sloppy as well.And of course the taste goes downhill too. Recipe by Kiki mama

อยากกินมันบดทำเอง สูตรนี้จะนัวๆ หอมเนยนม เค็มติดปลายลิ้นนิดๆ#ตั้งเป้าเราทำได้ ทำทานเองป.ล.ใช้เนยเค็มทำ ใครมีเนยจืดก็เพิ่มเกลือตอนบดมัน ถ้ามีพาร์สลีย์สดก็สับใส่ได้ ใครไม่มีไม่ต้องใส่ค่ะ

A friend told me how delicious gingered Chinese cabbage was, so I tried out the concept with turnips.Make these with love.Adjust the seasoning to taste.From beginning to end, cook over high heat.The turnip root should be browned nicely. Turnips can be eaten raw, so be careful not to overcook.Cook briskly after adding the turnip greens, taking care not to release too much moisture. For 1 serving. Recipe by Omamesan

I don't like soup with the strong taste of soup stock, so I came up with a recipe that highlights the flavour of the vegetables.It will thicken after a day or two, so add water if necessary. Recipe by Setsubunhijiki

I got a turnip and it was getting ready to fossilize on the counter. It’s autumn here and the weather is getting cold, so I decided to make a stew. I spooned it over these colorful radiatoi pasta. It was really hearty, filling and soul soothing.

Carrot soup with a hint of ginger. They serve something like this at my favorite cafe so I recreated it at home! You just need a few simple ingredients and about 20 minutes.

So delicious! Cinnamon optional, my husband doesn't like cinnamon, but can never tell when I add it, lol. :ohyeaah

Leftover ham and a turnip in the fridge... this turned out so yummy, I had to share!!

#goldenapron3Varieties of vegetables are available during the winter season. Carrot, being one, my family loves to have various type of recipes made out of it. Today I have prepared fried rice using carrot, onions, cashew nuts giving an aromat essence by adding bay leaves, cardamom and cumin seeds.

I make this little soup every other day for my one year old daughter. She loves it.

I made this thinking of something I could make simply using turnips and turnip leaves.If you cook the turnips beforehand, it shortens the simmering time. It's not that creamy, so it might be a good idea to increase the amount of flour. Recipe by Marumikan.net

A hot soup to warm you up, dietically correct, with a lot of flavour.:)

The carrot food is easy to cook and does not spend more energy while cooking it

It's one of my favorites...:)

This creamy smooth, slightly sweet soup is a terrific way to get loads of healthy veggies into your picky eater. Serve it up with their favorite grilled cheese or PB&J. I'mein making a big batch to vacuum seal in single servings for the freezer.

Soup easy and quick!

I wash, separate, and refrigerate the turnips the night before. To separate; is I put the roots in a plastic bag, stems in a separate bag, and finally the green leaves in another bag. I cook fresh turnips in layers. First the stems, then the greens adding the roots last. The stems are the longest cook time. When you wash the turnips you might want to consider wearing cooking gloves, for the greens have thorns, on the backside of the leaves.