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Prepared with Oikos® Greek

Prepared with Oikos® Greek

Carrot And Turnip Purée

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 Oikos 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.

Prepared with Dannon Greek


  • 2 pounds carrots, peeled and cut into 1-inch pieces
  • 2 pounds turnips, peeled and cut into 1-inch pieces
  • 3/4 cup Oikos® Greek Plain Yogurt
  • 1/4 teaspoon ground ginger
  • 2 tablespoons softened butter
  • Salt and pepper to taste
  • Minced fresh chives for garnish


  1. In a large stock pot, add carrots and turnip and cover with water.
  2. Add a pinch of salt and bring to a boil for 30 to 40 minutes or until tender.
  3. Drain, return carrots and turnips to the pot and mash.
  4. Add yogurt, ground ginger, softened butter, and salt and pepper to taste.
  5. Continue mashing and fold until smooth and well combined. Garnish with minced chives.


6 servings