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Carrot and Turnip Mash

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Carrot and Turnip Mash

Carrot and Turnip Mash
© Randal Oulton

This mash makes a delicious and guilt-free addition to a dinner plate, particularly a roast-dinner type meal.

Despite the lack of carbohydrate in it, it's very hearty owing to the addition of egg white, parmesan cheese and sour cream. The carrot and turnip balance each other perfectly in taste.

You can make this ahead. It can be made faster if done in a pressure cooker -- we used a Nutricook™.

Number of servings: 16 x 1/2 cup servings.

Estimated Prep Time: 30 minutes

Estimated Cooking Time: 40 minutes

Ingredients

1 teaspoon Black Pepper

Directions

Wash, top and tail the carrots (no need to peel); chop and put into a large pot. Wash, peel and cut the turnip into cubes about 5 cm x 5 cm (2 inches square); add to pot. Peel onion and chop coarsely, add to pot along with peeled garlic cloves. Cover with water, bring to a boil and boil until tender, about 30 to 40 minutes (will depend on how small your pieces of veggie are) until both the carrots and turnip are fork tender.

Remove from heat, drain, turn into a large bowl. Mash with a potato masher until all the pieces are mashed. Add the salt, pepper, herbs, and parmesan, and stir to distribute evenly. Then add the egg white and the sour cream, and stir in.

Serve hot.

Recipe notes

The carrots, turnip, onion and garlic are most efficiently cooked in a pressure cooker; we used a Nutricook™ on the starch setting for 15 minutes, with 250 ml (1 cup / 8 oz) of water in the pot. Most of the active cooking time is in prepping the turnip; we sometimes cheat and use frozen turnip (about 1 kg / 2 pounds / 4 cups of 2.5 cm / 1 inch dice. )

Instead of dried parsley, you may use fresh or omit: feel free to change the herbs to use what you have on hand or prefer. Season and flavour to make it your own. You can make this ahead, and reheat in microwave, or bake in oven to reheat. You can sprinkle a bit of parmesan or fresh herb on if serving at the table.

Freeze any cooking water from this for stock; it's really flavourful!

Nutrition Notes

Instead of salt, we used a salt substitute. We used pasteurized egg white out of a carton, and low-fat 5% milk fat sour cream. You can just omit the egg white if you don't keep it in the house.

The entire recipe as made above comes to 18 Weight Watchers PointsPlus®, and makes 2 litres (8 cups) in total by volume, making each 1/2 cup (125 ml) just 1 PointsPlus.

Weight Watchers® Info
Per 1/2 cup (125 ml / 4 oz)
Amount
PointsPlus™
1

* PointsPlus™ calculated by CooksInfo.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

Please share this recipe with your friends. They may love it.


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