Thanksgiving Turnips.

Directions:

• Peel turnip skins and cut off end with a chef’s knife. It is waxy and strong skin. Be careful!

• Cut into uniform size, approx. 2 inch cubes, for even cooking.

• Place turnips into salted cold water and bring to a boil.

• Boil turnips until fork tender, approx. 40-50 minutes.

• Set aside 3 cups of liquid for Gravy! Drain water from pot, keep turnips in pot.

• Lightly mash to break down turnips a little bit. Start adding room temperature butter little by little and mash in. Start with 2 tbsp butter and 1 tsp. salt.

• Mash turnips to desired consistency, do not over mash and make mushy. Mash to remove all large lumps.

• Continue adding butter to taste and mix work fork. When done tase and add more salt if desired.

Ingredients:

• Turnips, depending on size

• Butter, room temperature

• Salt

*Mom’s Note* Can be made in advance and warm up to serve. Use non stick pot when rehearing as they can stick to the bottom. Continuously stir! Do not forget to save the turnip water to add to gravy.