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


  • 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


  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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