Mashed Turnips with Carrots
Mashed Turnips with Carrots is a comforting, savory side dish made by boiling and mashing root vegetables, often with butter, cream, and seasonings. It's a classic combination found in many cuisines, particularly in Northern European and North American home cooking, especially during colder months. The dish offers a sweet and earthy flavor profile from the carrots balancing the peppery notes of the turnips.
🍽️ Nutrition at a glance
This dish is primarily a source of carbohydrates and dietary fiber, with minimal fat and protein unless enriched with butter or cream. It provides a good amount of vitamin A (from carrots), potassium, and vitamin C, with a typical serving containing roughly 100-150 calories.
Nutrition breakdown
| Calories | 120 kcal |
| Protein | 2 g |
| Carbs | 22 g |
| Fat | 3.5 g |
| Fiber | 5 g |
| Sugar | 8 g |
| Sodium | 300 mg |
| Vitamin A | 450 µg RAE |
| Vitamin C | 25 mg |
| Potassium | 420 mg |
| Manganese | 0.3 mg |
| Vitamin K | 15 µg |
| Folate | 30 µg |
| Calcium | 50 mg |
| Magnesium | 25 mg |
Per 1 cup (220 g) · estimated, varies by recipe
💡 What's interesting
Nutritionally, this mash is a clever way to increase vegetable intake, blending the distinct flavors and nutrients of two different root vegetables. Culturally, it's a humble, adaptable dish that often appears as a Thanksgiving side in the U.S. or as a traditional accompaniment to roasted meats in British and Irish cuisine.
