Maple Turnip and Carrot Mash

My love for mashed potatoes goes deep.

The day I moved out of my parents house at the tender age of 17, I was very happy to learn that potatoes were about the only thing I could afford. That and egg noodles, tomato juice and licorice from Walmart.

Let’s just say there was a 3 year period in my life where I would polish off at least 4 potatoes a day. How I didn’t turn into a potato is beyond me.

So how does this lead us to carrots and turnips, exactly? Well, as much as I love potatoes, I’ve realized that having them everyday isn’t exactly ideal (and can actually cause sensitivities!).

When I’m hungry, tired and can’t think of anything to make; yes this happens to the best of us, I’ve always gravitated toward a big batch of mashed potatoes or yams and lived off it for a couple of days – along with some sort of protein of course.

But not this time, no, no. I’m ready for something lighter, sweeter and – gasp – potato free!

Maple Turnip and Carrot Mash

Vegan, Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free, Grain free

A lighter and sweeter mashed vegetable dish, perfect for Thanksgiving… or any ‘ol day.

Yield: 6 cups

Servings: 6

Ingredients

  • 3 medium raw turnips, chopped
  • 4 cups carrots, chopped
  • 2 tablespoon maple syrup
  • 2 tablespoon extra virgin coconut oil

Directions

  1. Place chopped turnips and carrots in a large saucepan. Fill with water and bring to a boil with the lid on.
  2. Boil for 20 minutes, or until vegetables pierced with a fork are soft.
  3. Drain, return back to saucepan and add maple syrup and coconut oil.
  4. Serve with a protein .

calories: 104 | fat: 5g | carbohydrate: 16g | fiber: 3g | sugars: 10g | protein: 1.2g

Compared to the same portion of mashed potatoes made with 2% milk and butter:

calories: 354 | fat: 21g | carbohydrate: 37g | fiber: 3g | sugars: 4.6g | protein: 5.3g

Would you judge me if I said I actually kinda like these more than regular mashed potatoes? They’re lower in starch than the potato variety, which means I can combine them with meat with little impact to my digestion. Plus I can actually eat more because they’re not as filling…

Double bonus.

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Comments | Leave Your Comment

  1. This sounds so delicious Leanne! I am definitely NOT a fan of potatos – the sweet kind, of course, but the plain ones bore me. However, mashed turnip, carrots, cauliflower, squash…. I can’t get enough! I love your addition of maple syrup. We should celebrate the US Thanksgiving this year too, just for the sake of making these! ;)

    • I was totally thinking the same thing. I’d be down to roasting up another turkey!

  2. Yum! I don’t make much with carrots around here as my hubby absolutely despises them. Maybe I can sneak these by him and tell him it’s sweet potatoes! ha

    By the way, I too have an unrelenting LOVE for all things potato! Specifically the mashed guys! I could honestly eat mashed potatoes every single day. This definitely seems like a great alternative, here’s hoping I can get the other half on board, too :)

  3. this look great to me, and I am a HUGE fan of the mashed potato. :D I love a sweet potato mash, and I bet this is similar with the sweet carrot and maple – mmm.

    yep – I think you should go ahead and celebrate the U.S. Thanksgiving as well.

  4. These sound amazing! I’ve never tried this combination, but I do mash potatoes and cauliflower together. I love potatoes too, but I can go overboard with them around here since Tony has celiac and they are such an easy side dish.

    • So comforting! Yes, the combination of high starch and animal proteins is harder on your digestion because protein is digested in the stomach and carbs in the mouth.

  5. I just started dating a vegan and I *may* invite him to my family’s Thanksgiving dinner this year. This may actually win out as one of the recipes I will prepare (and if you have any vegan casserole dishes to share, please let me know!). Thanks, Leanne!

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