Mashed Carrots and Turnips
Among my fondest memories growing up was the time I spent at the home of my Aunt Betty and Uncle Mike.
I refer to them in my ABOUT page of this blog with Aunt Betty’s simple approach to cooking really was using the best and freshest fruits and vegetables with each their proper preparation.
It is true that her dinner feasts literally served around fifteen fresh vegetable side dish combinations, which preceded a side counter lined with homemade desserts.
Perhaps because I was permitted to eat anything I liked at Aunt Betty and Uncle Mike’s home that I less frequently chose eating too much dessert, or perhaps it was because Aunt Betty cooked vegetables so well that even as a child I loved most every vegetable she prepared!
Unbelievably, as a child, one of my favorites of Aunt Betty’s vegetable dishes was the creamy, ever so slight textured combination, Mashed Carrots and Turnips.
I went through a good part of my childhood and adulthood loving this mashed vegetable combination without even knowing what was in it!
Years ago, I asked Aunt Betty how to prepare the mashed carrot dish that I liked so much. Imagine my surprise when she informed me that the carrots partner vegetable was the turnip.
Aunt Betty has since shared with me how to prepare this vegetable dish and each fall when I see fresh small turnips at the market, I prepare it.
Aunt Betty boiled the vegetables separately before mashing. Sometimes I roast the vegetables and proceed with the mashing process from there.
To this day, each fall I continue to look forward to Aunt Betty visiting for dinner on a Sunday where she brings me a little container of her Mashed Carrots and Turnips.
Perhaps it is the flavor of the fresh vegetables, maybe the technique, or just the special memories. Sometimes what tastes best in life are those special fresh dishes prepared well made by those we love.