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Mashed Winter Vegetables

 Mashed Winter Vegetables
“I first saw this side dish on a cooking show, and it’s since become one of my fall staples,” shares Kathy Lynch of Aloha, Oregon. “It’s special enough to serve at Thanksgiving.”
10 ServingsPrep: 20 min. Cook: 45 min.


  • 1 large rutabaga, peeled and cut into 3/4-inch cubes
  • 3 medium turnips, peeled and cut into 3/4-inch cubes
  • 2 medium parsnips, peeled and cut into 1/2-inch slices
  • 2 medium carrots, cut into 1/2-inch slices
  • 1/4 cup fat-free milk
  • 2 tablespoons butter
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon sugar


  • Place the rutabaga, turnips, parsnips and carrots in a large
  • saucepan; cover with water. Bring to a boil. Reduce heat; cover and
  • simmer for 40 minutes or until tender. Drain and place the
  • vegetables in a large bowl; mash. Add the milk, butter, salt, pepper
  • and sugar; stir until blended. Yield: 10 servings.
Nutritional Facts: 2/3 cup equals 89 calories, 3 g fat (1 g saturated fat), 6 mg cholesterol, 362 mg sodium, 16 g carbohydrate, 4 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.