1/2 pound turnips or rutabaga peeled, trimmed and quartered
1 pound carrots, trimmed and halved lenthgwise
2 tablespoons sugar (you can leave sugar out and use 2 tablespoons honey which is how I make this dish)
1 tablespoon honey
1 teaspoon sea salt or to taste
4 tablespoons butter
1/2 cup chopped onion
1 to 2 tablespoons heavy cream
1 tablespoon rum (optional)
black pepper (optional)
Combine 2 cups of water, turnips, carrots, salt, sugar if using and honey (the water will not cover the vegetables)
Bring the vegetables to a boil over high heat, then reduce to low and simmer cooking the vegetables covered for 15 to 20 minutes. The more cooked (tender) the vegetables are the smoother the mash will be.
Drain the vegetables and reserve the cooking water. Mash the vegetables with a potato masher, food processor or potato ricer until they are at a texture that you like
In a saucepan heat the butter. Add the onion and saute until they become translucent. Add the onions to the turnip and carrot mixture and blend well. Gradually add cream and enough cooking water or rum to adjust the consistency and flavor.
Keywords: turnip and carrot mash, carrots, turnips