Last week, I vacationed in Skagit and Whatcom counties. I was fortunate to visit the blooming tulip gardens and fields of Mount Vernon for the first time. The visual beauty and delicate fragrances of many acres of tulips, daffodils and hyacinths are truly magical and breathtaking.
In addition to this robust sensory experience, I visited some friends for dinner one evening, expanding my palate as well. It was a lovely meal. The dish I enjoyed the most was a simple yet delicious carrot and turnip mash. The sweetness of the carrots is balanced by the slightly astringent taste of the turnips. The dish is a creamy sweet and sour delight that I am happy to share with you today, with a nod to my friend Kathi.
4 cups of sliced carrots
2 cups of sliced turnips
4 tablespoons of butter
1/2 teaspoon of granulated garlic
1/2 teaspoon of black pepper
1/2 teaspoon of salt
Peel and slice the carrots and turnips.
Place both the turnips and carrots into a large pot. Cover with just enough water to submerge the vegetables. Add the garlic and stir.
Bring the pot to a boil, then reduce the heat to low and simmer for 20 to 40 minutes, until the carrot-turnip mixture is tender and cooked through.
When done, remove the vegetables from the burner and drain the water; I use a colander.
When the water has been removed, add the butter. Mash the carrots and turnips, incorporating the butter. I use a potato masher, but you can also use a food processor if you prefer. Add the pepper and salt.
Continue mashing until you reach the consistency you want, from chunky to fully mashed.
Enjoy!
Shannon Beigert is a chef and baker who loves entertaining guests at her Olympia home. If you want to let her know that this recipe worked well for you, send her a note at shannon@theJOLTnews.com
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