November 03, 2014



Carrots and turnips, a great side dish for the holidays or a family meal, gets updated with  at topping of honey and butter coated pecans. Add this vegetarian side dish to your fall, Thanksgiving, or Christmas dinner menu.

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Hope you all had a good weekend! I spent mine being thankful that I don't have what the daycare children have...the run-of-the-mill cold and hand-foot-and-mouth. It's been a rough week in regards to the health aspect. Thank goodness for Airborne! I swear by that stuff! It does a great job of boosting my immune system. In fact, I have called out sick only ONE DAY in the 15 years of doing daycare and working in close contact with children. NO LIE!! That's not to say I don't get sick...I do, but many times the cold symptoms are gone within 24 hours. And when I am ill, I don't get to the point where I am non-functional.

Sorry to sound like a commercial (I am not being sponsored to say this), but I thought I would share one of my favorite products with you. Airborne doesn't work for everyone, but it works for me. How about you? What  is your comfort item when you're not feeling well?

Unlike the cold or diseases that are prevalent and unwanted this time of year, carrots and turnips, a fall/winter fixture is always welcomed at my table.  For me, the holiday menu is not quite complete without it. Here is my version—with honey pecans! Yum! It really dresses up the standard carrots and turnip and gives it presence (and extra delicious too!!). Since I still had a lot of pecans left from my Chocolate Crepe Cake with Pumpkin Mascarpone Cream Filling, I thought this is a perfect opportunity to use some up by sharing this recipe with you. It's not too early to plan for Thanksgiving. Yikes!

The recipe I have provided makes 4-6 servings. Double, triple, quadruple, decuple (meaning tenfold...isn't Wikipedia a great thing?) the recipe as needed for your size crowd. Let me know if you decide to give it a try!



1 lb. carrots
1 lb. turnips
5 tbsp. butter or margarine, divided
1/2 rounded tsp. salt
2 tbsp. packed brown sugar
2 tbsp. honey
1/2 cup chopped pecans


Peel and cut carrots no larger than 1/2-inch slices. Peel turnips and cut into 1-inch cubes. Place carrots and turnips in a medium saucepan and fill with enough water to cover the vegetables. Cover pan loosely and bring water to a boil.  Reduce heat to medium and boil for about 15 minutes or until vegetables are tender. I use a small pointed sharp knife to test tendernessdone when knife slides in and out easily.

While carrots and turnip boil, make the honey pecans. Place a medium skillet on medium to medium high heat. Add 1 tablespoon of butter and the honey. Stir gently as the butter melts. Add pecans, and cook for a couple minutes. Remove from heat and spread pecans in a single layer on a parchment paper lined baking sheet to dry out. Allow enough space between pecan pieces to prevent excessive clumping.

When carrots and turnips are tender, drain. Add butter, salt, and brown sugar. Mash using a potato masher. Place in a serving bowl. Break up pecans clumps and layer over mashed carrots and turnips. Makes 4 to 6 servings.

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  1. You are lucky to have not been so sick you couldn't function. I've been down that road already this fall. It's no fun at all.

    This carrot and turnip casserole looks delicious. Perfect for the holiday gatherings coming up.

    1. Thanks Jen! I hope the rest of your fall/ winter finds you more resistant to illnessses. I'm certainly going to do my best to keep those germs at bay!

  2. I like Airborne too or Emergen-C. This dish looks relish and it probably has a good dose of C in it too!

    1. I really like the taste too and I love the lemon-lime flavor. Thanks for visiting Lindsey!

  3. I will have to try Airborne. I usually just comfort myself with food when I'm not feeling well. Love this Carrot and Turnip dish. Such a great fall casserole. The honey pecans on top look amazing!

  4. This dish sounds great, I love the crunchy topping! Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!

  5. Carrots and turnips? I never thought to pair those together. How interesting! I'll have to try this. Thank you for linking up with #FoodieFridays this week! Please stop by this week with some new tasty links and see if you were featured. Christie -

  6. I can't wait to try this dish, it looks fabulous! Thanks so much for sharing with Full Plate Thursday and hope you stay warm and cozy on this cold day.
    Come Back Soon!
    Miz Helen

  7. This looks like a like a great alternative to the typical mashed sweet potatoes that are served at Thanksgiving. I love turnips, although I don't use them as often as I should.

  8. If you like turnips, then you should definitely try these. I think you are going to like them. Thanks for stopping by, Allison.

  9. These are adorable. Thanks for sharing your fabulous recipes at Foodie Fridays. Hope to see you again this week.