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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.”
  • Total Time
    Prep: 20 min. Cook: 45 min.
  • Makes
    10 servings


  • 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.
Nutrition Facts
2/3 cup: 89 calories, 3g fat (1g saturated fat), 6mg cholesterol, 362mg sodium, 16g carbohydrate (8g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

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  • annrms
    Feb 26, 2020

    Instead of turnip, I use butternut and stir in some diced onion. I use it as the vegetable layer in Thanksgiving shepherd's pie. Freezes well.

  • mother of 3
    Feb 25, 2014

    Mmmm: I omitted the carrots & parsnips, & substituted Trader Joe's unsweetened vanilla almond milk and 2 tablespoons honey. Then I sprinkled in nutmeg & cinnamon. Delicious this way.

  • ltillner
    Nov 24, 2013

    We love this at Thanksgiving or anytime! Just remember to take the hard center out of the parsnips before cooking!