Carrots are one of the cheapest vegetables out there, and loaded with nutrients besides. Turnips are also very nutritious and budget-conscious, and their tangy flavor blends with the sugary sweetness of the carrots to make for an interesting and tasty combination.
This dish is also very versatile in terms of flavoring. I like it with just some salt and pepper and just a little butter or margarine, but you can add whatever spices or flavorings to the mash that appeal to you or offer a nice accompaniment to the rest of the meal. Mace, ginger, cumin, and curry are just some possibilities that lend this dish different taste accents to suit any entrée.
However, you definitely don't need any special pots or pans to make this dish. The carrots and turnips can also be boiled in a cup or two of water on the stovetop for about 15-20 minutes or steamed in a steamer basket for about 30 minutes.
And there’s no reason they couldn’t be cooked in a microwave-safe, covered container with a small amount of water. I’ve never done it that way, but I would figure on about 5-8 minutes of cook time.
The thing to remember is that you want the vegetables to be tender so that you can easily pierce them with a fork, but not watery and mushy.
Here’s the recipe:
Makes 6-8 servings
Prep Time – Approximately 10 minutes
Total Start to Finish Time – 20-40 minutes
Recipe Cost – Approximately $1.50
Total per serving cost – Approximately 25¢
1 small to medium turnip (about 1 pound)
4-6 large carrots
Salt and pepper to taste
1 tablespoon butter or margarine (optional)
1-2 teaspoons any seasoning to your taste (cumin, curry, ginger, mace, etc.)
- Wash and peel the turnip, and cut off the ends. Cut it into chunks about 1-inch in size (2 cups).
- Wash, and peel or scrub the carrots, and cut off the ends. Cut them into pieces about ¾-inch in size (2-3 cups). (The proportions of carrots to turnips can vary, depending on personal taste.)
- Put about ½-¾ cup of water in the bottom of the pressure cooker and place the steamer rack in the bottom. The water should not come over the top of the rack.
- Add the cut up vegetables to the pressure cooker. Secure the lid and put the weight on the stem.
- Cook the vegetables over high heat until cooker reaches full pressure (the button pops up, and the weight begins to shake a bit).
- Reduce the heat to low and continue to cook for about 8-10 minutes. Place the pressure cooker in the sink under running, cold water until the pressure releases (you’ll hear steam for a bit, and then the black button will pop down). Remove the weight and then the lid.
- You can scoop the vegetables into a bowl for mashing, or just do it directly in the pan.
- Using an old-fashioned potato masher, mash the vegetables to the desired consistency.
- Transfer the mashed vegetables to a serving dish and season as desired.