Recipe of the Week: Turnip Whip, by G.L.

Ingredients:

• 4 turnips, peeled and quartered
• 4 potatoes, peeled and quartered
• 2 Tbsp minced onion
• 1 Tbsp salt
• Water
• 1/4 cup light cream
• 2 Tbsp soft butter or margarine
• 1/2 tsp salt
• 1/8 tsp pepper

Directions:

1. Combine turnips, potatoes, onion, and 1 Tbsp salt in a slow cooking pot.
2. Cover with water; then cover and cook on low for 6 to 8 hours or until vegetables are tender.
3. Drain well.
4. Mash; then add cream, butter, 1/2 tsp salt, and pepper.
5. Beat until fluffy

Makes 6 servings.

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