Carrot and Turnip Purée
Root vegetables are a fall staple in New England cuisine and over time can become ordinary. We've combined carrots with our creamy, tart Stonyfield Greek yogurt, sharp and spicy turnip and the perfect seasonings to make this side dish a main feature. No matter what region of the country you call home you'll love it.
In a large stock pot, add carrots and turnip and cover with water.
Add a pinch of salt and bring to a boil for 30 to 40 minutes or until tender.
Drain, return carrots and turnips to the pot and mash.
Add yogurt, ground ginger, softened butter, and salt and pepper to taste.
Continue mashing and fold until smooth and well combined.
Garnish with minced chives.