Mashed Carrots and Turnips

mashedcarrotsturnips Granny's simple approach to cooking really was using the best and freshest fruits and vegetables with each their proper preparation. I went through a good part of my childhood and adulthood loving this mashed vegetable combination without even knowing what was in it.

2 lbs carrots, peeled and sliced (~ 4½ cups)
1 lb turnips (or rutabagas) peeled and cubed (~ 3 cups)
¼ cup brown sugar
2 Tbsp. butter
sea salt
black pepper, freshly ground

Garnish:
fresh parsley

For the Instant Pot:
Place the carrots and turnips in the insert of your Instant Pot and add 1 cup of water.

Put the lid on and turn it to the locking position. Make sure the vent is in the sealing position. Cook at high pressure for 5 minutes. The Instant Pot will take about 10 minutes to come to pressure and then will start counting down the cook time.

When the pressure cooking time is complete, quick release the pressure.

Drain the vegetables thoroughly. If you want the final mixture to be a bit thicker, mash them a little bit and then let them sit in a fine mesh strainer for about 5 minutes to drain some of the excess liquid.

Move the vegetables back to the insert of the Instant Pot, or into a large bowl and add the brown sugar, butter, salt and pepper.

Mash the vegetables with a potato masher and then whip them with an electric mixer until they're nice and fluffy.

Serve garnished with fresh parsley, if desired.

For the Stovetop:
Place the carrots and turnips in a large stockpot and cover them with water.

Bring the water to a boil and boil for 40-45 minutes or until the vegetables are very tender.

Move the vegetables back to the pot, or into a large bowl and add the brown sugar, butter, salt and pepper.

Mash the vegetables with a potato masher and then whip them with an electric mixer until they're nice and fluffy.

Serve garnished with fresh parsley, if desired.