MASHED TURNIPS AND CARROTS WITH RUM

A dollop of cream and a splash of rum give mashed carrots and turnips a haunting, layered sweetness. At a November dinner in Tipton-Martin’s honor at Atlanta chef Deborah VanTrece’s Twisted Soul Cookhouse & Pours, Coffee-Scented Short Ribs Braised in Red Wine from “Jubilee”were served atop this root-veggie mash. “When she (VanTrece) said it had rum in it, there was an inhale from the guests,”Tipton-Martin said. However, she advises adding the spirit to taste, lest it overwhelm the palate. I love rum, but I stopped at 1 teaspoon.

½ pound turnips (or rutabaga), peeled, trimmed, and quartered

1 pound carrots, trimmed

and halved lengthwise 2 tablespoons granulated

sugar

1 tablespoon honey 1 teaspoon salt, or to taste 4 tablespoons (½ stick)

butter

¼ cup chopped onion

1 to 2 tablespoons heavy

cream, to taste

1 to 3 teaspoons aged dark

rum, to taste (optional) Black pepper (optional)

In a medium saucepan, combine 2 cups water, the turnips, carrots, sugar, honey and salt. The water will not cover the vegetables. Bring to a boil over medium-high heat, then reduce the heat to a simmer and cook the vegetables, covered, for 15 minutes. Pierce with a fork to test doneness, then continue to cook to your preferred degree of doneness, up to 15 minutes more, adding water as needed to prevent sticking and to keep the vegetables steaming. (The more tender the vegetables, the smoother the mash will be, but don’t overcook them totally or the mash will be watery.)

Drain the vegetables in a colander, reserving the cooking water. Mash the vegetables with a spoon, ricer, or food mill, or in a food processor, until smooth.

In the same saucepan, heat the butter over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. Add the onions to the turnips and carrots and blend well, adding cream as desired and enough reserved cooking water and/ or rum (if using) to adjust the consistency and flavor to your liking. Taste to adjust the seasoning with salt and pepper. Serves: 4 to 6 Per serving, based on 4: 216 calories (percent of calories from fat, 53), 2 grams protein, 24 grams carbohydrates, 4 grams fiber, 13 grams fat (8 grams saturated), 36 milligrams cholesterol, 718 milligrams sodium. Adapted from “Jubilee: Recipes from Two Centuries of African American Cooking” (Clarkson Potter, $35) by Toni-Tipton Martin

CONTRIBUTED BY CHRIS HUNT Smashed carrots and turnips.