Recipe from Bijoux & Bits

Sometimes it is fun to google a couple of ingredients from the box and see what it comes up with.  Apparently this is a common English dish, not surprising.  This would be a nice side dish to a roast chicken, turkey roast, I bet it would be great with sausage, a nice change from mashed potatoes, and low carb to boot!

2 cups whole Carrots

2 cups Turnips

1 tsp Nutmeg

1/4 cup Butter

Rinse carrots and turnips thoroughly and trim the tops and bottoms of both turnips and all the carrots.  Peel the turnips and the carrots.  Dice the carrots and turnips into small, relatively even chunks.  Place the carrot and turnip chunks into a large saucepan and cover with water.  Bring the water to a boil, then down to a simmer.  Cook them for 10 to 20 minutes, or unitl tender.  Drain the veggies well.  Mash the veggies into a puree to your liking.  Most people love these mashed like potatoes, but you can use an immersion blender to make them smoother.  Mix in salt, pepper and nutmeg to taste and the butter.  You can also serve it with a side of creme fraiche.  These can be frozen in a muffin tin for 1 hour, then transfer to freezer bag, to enjoy later.