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How to Cook Turnips & Carrots

author image M.H. Dyer
M.H. Dyer began her writing career as a staff writer at a community newspaper and is now a full-time commercial writer. She writes about a variety of topics, with a focus on sustainable, pesticide- and herbicide-free gardening. She is an Oregon State University Master Gardener and Master Naturalist and holds a Master of Fine Arts in creative nonfiction writing.
How to Cook Turnips & Carrots
Sliced fresh carrots on a cutting board. Photo Credit: ko_orn/iStock/Getty Images

While carrots and turnips are good when cooked individually, cooking these root vegetables together combines the best of both. Carrots and turnips are rich in vitamins A and C, potassium and fiber. In addition, carrots provide high levels of beta-carotene. Mash the carrots and turnips, and serve them as an alternative to mashed potatoes. If you miss the flavor of potatoes, add a potato to the mix, or blend in other root vegetables such as turnips or rutabagas.

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Step 1

Rinse carrots and turnips thoroughly, then scrub them with a vegetable brush.

Step 2

Trim the tops of the carrots and turnips. If the bottom of the turnip has a long root, cut it off. Peel the vegetables only if the carrots and turnips are large. Scrubbing is adequate for small, tender carrots and turnips

Step 3

Place the carrots and turnips on a cutting board, then dice both with a chef's knife. The size of the diced vegetables should be similar so both vegetables finish cooking at the same time.

Step 4

Place the diced turnips and carrots in a large saucepan, and cover them with water. Cover the pot and bring the water to a boil, then lower the heat to a simmer. Cook the vegetables for 10 to 20 minutes, or until they are tender.

Step 5

Pour the turnips and carrots into a colander, and allow them to sit until most of the water has drained. Place the drained vegetables in a large bowl.

Step 6

Add butter or margarine and salt and pepper to taste. Mash the mixture with a potato masher or stick blender.

Step 7

Transfer the mashed turnips and carrots to a serving bowl. Garnish the dish with fresh, minced parsley, then serve hot.

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