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How To Make Your Turnip And Carrot Mash Taste Better

Special Turnip and Carrot Mash

Total Time: 3 hours, 15 minutes

Number of servings: 8

Per Serving 45 calories

Fat 2 g

Carbs 7 g

Protein 1 g


Special Turnip and Carrot Mash


1 turnip

6 medium size carrot

1 table spoon extra virgin olive oil

1 onion

salt and pepper to taste

freshly chopped dill as garnish (optional)


  1. Peel and chop the turnip and carrots into small cubes.
  2. Put them into a slow cooker.
  3. Season
  4. Add the onions
  5. Set to cook on high for about 3 hours.
  6. Mash using a blender or with a masher.
  7. Add about 1 table spoon of extra virgin coconut oil.
  8. Check the seasoning and serve hot with some freshly chopped dill

 Thanksgiving, Christmas or a weekly roast dinner, I guess we all look for special ways to use up those lovely seasonal root vegetables. They really bulk up the plate and quite good for the health freaks. If prepared well they can actually taste good too!. Are you looking for recipes that are traditional yet a little better than last year? I bet you are! So am I actually, I’m always looking to make the everyday ingredient taste better than the previous time. Now that Christmas is coming the shops are busier and the days shorter. That also means there is a lot to do and very little time. I think what we all want is less work but with impressive results. I may just have the answer you are looking for when making your mashed vegetables, it’s a simple yet magical ingredient that will seriously stun you. If you have never tasted coconut oil before I would encourage you to put it on your shopping list. It has endless health benefits of course but it can also elevate your simple dish to a master-chef level and this is not an exaggeration. With coconut oil in the right quantity the outcome will be good. I happened across this in a moment of panic a few weeks ago, I chopped the turnip and carrots that needed to be used and chucked them into the slow cooker. It was in the morning and I was doing a little kitchen tidy up and thought I may as well get rid of the vegetables that were there for a while. 

In the evening I steamed some broccoli and grilled some pork chops. When it was time to serve the turnips I found they looked a bit sad so I thought I might just blend them all to make a mash or puree. I think we’re programmed at this stage to reach for the butter but I reached for my coconut oil instead. And there it was, I had turned this sad looking side dish into the star of the show, the part we kept taking about at the table. 

Christmas is on the way and I know how difficult it can be to plan the menu. This Turnip and carrot mash with coconut oil is definitely one to have. If you do get a chance to make it, don’t forget to rate it or give us a thumbs up.

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