Turnip and Carrot Mash with Rum
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This turnip and carrot mash is a creamy root vegetable side made with turnips, carrots, honey, onions cooked in butter and a splash of rum. The carrots and honey bring the sweetness, and the turnips and onion keep it on the savory side. I first made it after I was given a copy of Toni Tipton-Martin’s Jubilee cookbook to review, and the addition of rum comes straight from her version.
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Most turnip and carrot mash recipes use brown sugar for sweetness. I prefer honey, which pairs well with the savory onions. One tablespoon of honey is enough because the carrots add plenty of sweetness. If you prefer a sweeter mash, you can add more. I like this mash, it’s hearty enough for Thanksgiving and has the comforting feel of mashed potatoes, with fiber-rich vegetables instead. You can also make it up to two days ahead, leaving one less dish to prepare on the day.
Recipe Highlights
- Turnips and carrots cooked in one pot, then mashed with butter, onion and a little honey
- Sweetened with honey and onion instead of brown sugar
- The rum is optional and adds warmth more than a boozy taste
- Lower in carbs than mashed potatoes (if you’re strict keto, the carrots and honey still add natural sugar)
- Make it up to two days ahead and finish it while the turkey rests
- Easy to double for a holiday crowd
Ingredient Notes
- Turnips or rutabaga: Pick small to medium turnips. Big ones can taste bitter and woody. Rutabaga works too. It’s sweeter and denser, just harder to cut.
- Carrots: The recipe uses twice as many carrots as turnips, which is why it doesn’t need much sweetener. If you want more turnips, reduce the carrots and add more turnips.
- Honey or maple syrup: Maple syrup swaps one for one. If brown sugar is all you have, a tablespoon is enough.
- Butter and onion: Don’t skip cooking the onion in butter, it adds flavor.
- Cream: Makes it richer. Milk works if that’s what’s in the fridge you can use plant based milk or coconut cream for a dairy-free version.
- Nutmeg, salt and pepper: A small pinch of nutmeg is enough.
- Rum or brandy (optional): It adds a warm depth that goes with the carrots. For an alcohol free version, try a splash of apple cider or orange juice, or leave it out.
Using rutabaga instead of turnips gives a slightly sweeter and richer flavor. Both work well.
How to Make Carrot and Turnip Mash
- Peel the turnips and carrots and cut them into even chunks.
- Add 2 cups of water, the turnips, carrots, honey and salt to a medium saucepan. The water won’t cover the vegetables. Cover, the pot bring to a boil, then lower the heat and simmer, covered, for 15 minutes.
- Check with a fork. If they’re not tender all the way through, keep cooking up to 15 minutes more, adding a splash of water if the pan gets dry. Drain and save the cooking water.
- Mash the vegetables in a large bowl with a potato masher, or use a food processor for a smooth puree.
- Melt the butter in the same saucepan over medium heat and cook the onion until soft and translucent.
- Stir the onions and butter, cream, nutmeg and rum (if using) into the mash. Thin with reserved cooking water a spoonful at a time, then season with salt and pepper.
Can I Make This Mash Ahead of Time?
Yes, this recipe is perfect for making up to two days ahead of time, here’s how:
- Cook and mash the carrots and turnips as directed, then cool and refrigerate in an airtight container for up to 2 days.
- Before serving, reheat the mash on the stove over low heat.
- While it warms, sauté the onions in butter. Stir the warm onions, butter, milk, and rum (if using) into the reheated mash, then season and serve.
This method keeps the onion flavor fresh and bright.
Other Ways to Cook Carrot & Turnip Mash
You can also steam or roast the vegetables before mashing. It just takes longer than boiling.
Using an Instant Pot: Add the vegetables and 1 cup of water, cook on high pressure for 5 minutes, and let the pressure release naturally. Drain well, then pick up at step 4.
How to Keep Turnip and Carrot Mash From Getting Watery
- Drain well. Let the vegetables sit in the colander for a few minutes before mashing.
- If it’s still loose, put the mash in a fine mesh strainer for about 5 minutes to let extra liquid drip out.
- Add the cooking water back a little at a time. It’s easy to thin and hard to thicken.
- For a silky, smooth texture, use a food processor or hand mixer instead of a masher.
Make It Your Way
This is an easy side to change up. Change the method or the ingredients for a different side.
- Root vegetables: Parsnips make it sweeter and nuttier. A potato or two makes it closer to classic mashed potatoes.
- Sweetener: Honey, maple or a little brown sugar. The carrots carry most of the sweetness.
- Flavor: Fresh thyme with the onions, or a pinch of cumin, paprika and cayenne for a warmer, spiced version.
- Finish: Toasted pecans or walnuts on top, or extra browned butter.
- Dairy free: Use vegan butter and a plant-based milk, and maple instead of honey.
If you’re planning the whole holiday table and not just this side, my Holiday Dinner Count Down Checklist will help to keep you organized.
How to Store and Reheat
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat on the stove over low heat or in the microwave, adding a splash of cream or water if it has thickened.
What to Serve With Turnip and Carrot Mash
It goes with almost any roast, especially around the holidays:
- Roast turkey, chicken or pork
- Honey garlic pork chops
- Meatloaf or meatballs
- Slow cooker chicken or pot roast
Cooking for a crowd? The recipe serves 4, so double or triple it with the scale button in the recipe card. Use a larger pot and add the water a little at a time so the vegetables steam instead of drowning.
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Turnip and Carrot Mash with Rum
Ingredients
- 1/2 pound turnips peeled, trimmed and quartered
- 1 pound carrots peeled and halved lengthwise
- 1 tablespoon honey
- 1 teaspoon salt plus more to taste
- 4 tablespoons unsalted butter
- 1/4 cup chopped onion
- 3 tablespoons heavy cream
- 1 tablespoon rum optional
- 1/8 teaspoon nutmeg
- Black pepper to taste
Instructions
- Combine 2 cups of water, the turnips, carrots, honey and salt in a medium saucepan (the water will not cover the vegetables). Cover and bring to a boil over medium-high heat.
- Reduce the heat and simmer, covered, for 15 minutes.
- Pierce the vegetables with a fork to test for doneness. Keep cooking up to 15 minutes more if needed, adding water to prevent sticking.
- Drain the vegetables in a colander, reserving the cooking water.
- Mash the vegetables in a mixing bowl with a potato masher or ricer, or in a food processor for a smoother mash.
- Melt the butter in the saucepan over medium heat. Add the onion and cook until translucent.
- Add the onion and butter, cream, nutmeg and rum (if using) to the mash and stir well. Thin with reserved cooking water as needed and season with salt and pepper.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stove over low heat.
Recipe adapted from Jubilee: Recipes from Two Centuries of African American Cooking by Toni Tipton-Martin
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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Carrots are an often unappreciated vegetable. They are very versatile, and inexpensive. I grew up eating boiled turnips as well as raw turnip pieces, but I only recently tried mashed turnips. They were good, but this combination seems better. I’ve pinned this recipe and plan to give it a try. I also plan to pick up a copy of that cookbook. It sounds amazing.
Me too, we Patti, we also love them roasted.
There’s no actual record with amounts on here?
Hi Kathi! The recipe card mysteriously disappeared! I added it again and all of the amounts and instructions are there now. Enjoy!
Where is the recipe showing the actual quantities/measurements used? What did you do with the rum? Drink it? LOL.
Hi Louise! The recipe card mysteriously disappeared! It’s fixed now with all of the ingredient amounts and instructions. I hope you didn’t drink all of the rum😊