Carrot and Turnip Mash
Christmas is coming up fast and I'm already dreaming of the festivities (by festivities I mean food). This is one dish that always reminds me of the holidays, but I can never wait for them to roll around to make it again. It's such a simple and easy recipe, so it makes a great last minute side dish.
Traditionally, carrot and turnip mash is made with butter, but I've given it a little twist by substituting ghee which gives a richer, buttery, nutty taste (yum!). If you're not familiar with ghee, it is a type of clarified butter that has been used for thousands of years and is especially popular in parts of South Asia (think of the rich buttery flavour in many Indian dishes). The process of making ghee removes the proteins (casein) and sugars (lactose) from butter making it a high-smoke point fat ideal for cooking over high heat. Another bonus is that many people who are intolerant to dairy products don't have the same issue with ghee because of the removal of lactose and casein. If you're looking to purchase some in a grocery or health food store, it can get pretty expensive but the good news is that it is VERY easy to make at home and store in a mason jar (see my instructions on how to make ghee).
- 5 medium carrots
- 1 small turnip
- Sea salt (to taste)
- Pepper (to taste)
- Slice carrots and chop turnip into cubes. It is best to have the pieces about the same thickness so they cook evenly. I make mine about a 1/2 inch thick.
- Steam* carrots and turnip separately until softened. Remove from heat.
- In a bowel, mash carrots and turnip with a fork.
- Add ghee, sea salt and pepper to taste.
*Tip: When boiling your vegetables, beneficial vitamins and minerals may be lost through leaching into the water. Ensure there is enough salt in your cooking water or try steaming your vegetables instead to retain these nutrients.