Mashed Carrots and Turnips with Maple

A lighter and sweeter mashed vegetable dish, perfect for Thanksgiving or any ‘ol day.

4 cups carrots, chopped
3 medium raw turnips, chopped
2 Tbsp. pure maple syrup
2 Tbsp. extra-virgin coconut oil

Place chopped carrots and turnips in a large saucepan. Fill with water and bring to a boil with the lid on.

Boil for 20 minutes, or until vegetables pierced with a fork are soft.

Drain, return to saucepan, add maple syrup and coconut oil.

Serve with a protein.

Makes 6 servings.