Mashed Carrots and Turnip

Ingredients

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ¾ cup or 183g

• Salt

  Table

  ¾ tsp or 5g

• Carrots

  Raw

  4 medium or 244g

• Butter

  Unsalted

  ½ stick or 57g

• Turnips

  Raw

  2 medium or 244g

Directions

1. Trip and coarsely chop leeks.Wash chopped leek well in a bowl of cold water, then lift out and drain well. Peel and cut carrots into 1/2-inch chunks.
2. Peel potatoes and cut into 2-inch pieces. Cover with cold water in a 3- to 4-quart saucepan. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, about 18 minutes. Drain and return to saucepan.
3. While potatoes are simmering, cook carrots in a 1- to 1 1/2-quart saucepan of boiling salted water until just tender, 5 to 6 minutes, then drain. Cook leek in butter in a 10-inch skillet over moderately low heat, stirring occasionally, until very tender, about 6 minutes. Add milk, salt, and pepper and simmer, stirring, 2 minutes.
4. Add leek mixture to potatoes and coarsely mash with a potato masher, then stir in carrots.

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