Rating: 4.5 stars
23 Ratings
  • 5 star values: 14
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

Carrots and sugar sweeten the turnip in this side dish. A must for my family's Thanksgiving and Christmas dinners. The recipe is often requested.

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Recipe Summary

cook:
1 hr 5 mins
total:
1 hr 35 mins
prep:
30 mins
Servings:
6
Yield:
3 cups
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.

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  • Place the carrot and turnip cubes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.

  • Return the carrots and turnips to the pot, and mash well with the butter, salt, flour and 1/4 cup of sugar. Whisk together the eggs and milk in a bowl, then stir into the mashed carrot mixture until blended. Scrape into the prepared casserole dish. Stir together 2 tablespoons of sugar with the cinnamon in a small bowl, and sprinkle over the top of the carrot mash.

  • Bake in the preheated oven until the carrot mash has slightly firmed and the top has begun to turn golden brown, about 45 minutes.

Nutrition Facts

176 calories; protein 4g; carbohydrates 23g; fat 8g; cholesterol 78.9mg; sodium 311.7mg. Full Nutrition
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