Thanksgiving dinner, or any turkey dinner for that matter, is one of those things that everyone has their traditional side dishes for. Now, I'm not one to have a problem with changing things up to try something different - in fact there was almost a revolt one year when I decided to try a different stuffing recipe rather then making the one we have every year.
I'm not even joking - I still haven't heard the end of that. And the new recipe was really good too, although clearly I will never get to have it again. Apparently changing up the traditional dishes at Thanksgiving is akin to sacrilege. Who knew?
So this one is traditional. I mean, not for me. I never had this dish at all growing up, had never even heard of mashed carrots and turnips. But for my husband, this dish was always a part of their turkey dinners. Turkey dinner without it just wasn't the same.
The first time I had it with his family, I'll admit - I wasn't a fan. It seemed a little weird to mash carrots up. Why? There's mashed potatoes, why waste space?
But I'm getting older now, and liking new things, and I quite enjoyed this when I made it for the first time this year. And the kids ate it too. Even the 4-year-old that doesn't eat vegetables. For some reason, mashing up those veggies makes them a-okay with him. Fine with me.
Makes for a happy husband too - I might even make one of his favourite side dishes to go with turkey dinner now! Add to the traditional meal at our house. Because I think it's okay to change things up. If you are looking for a new side dish to try this Thanksgiving, I would highly recommend this one. Plus, it's a great alternative to mashed potatoes if you are looking for lower carb options this year.
Now what other new side dishes can I add to the menu to shake things up - and maybe have another revolt on my hands?!
- 2 pounds carrot, peeled and sliced, about 4 1/2 cups
- 1 pound turnips, or rutabagas, peeled and cubed, about 3 cups
- 1/4 cup brown sugar
- 2 tablespoons butter
- 1/2 teaspoon salt
- ground black pepper, to taste
- Place the carrots and turnips in a large stockpot and cover with water. Bring to a boil and boil for 40-45 minutes or until very tender. Drain the vegetables.
- Add the brown sugar, butter, salt and pepper and mash the vegetables with a potato masher, and then whip with an electric mixer until they’re nice and fluffy.
- Serve with parsley for a garnish if desired.
Le Creuset 7-quart Stainless Steel Stockpot
Chef's Classic Stainless Steel Cuisinart Stockpot