GRATIN OF TURNIPS & POTATOES
1 small turnip (1-1/2 to 2 lb)
peeled and cut in chunks
1-1/2 tbsp butter/margarine
1 cup chicken broth
4 medium potatoes, cooked and mashed
with 1 tbsp milk or cream
3 to 4 tbsp butter/margarine
salt, pepper and nutmeg
3 to 4 tbsp minced fresh parsley
Blanch turnip in boiling salted water for 8 minutes; drain.
In a medium saucepan, melt 1-1/2 tbsp margarine and stir in turnip.
Add broth and salt and pepper to taste. Simmer, covered, until tender, about 20 minutes.
Uncover and boil off liquid.
Puree turnip using a food processor or electric beaters, or mash with a potato masher; combine with potatoes and 3 to 4 tbsp margarine.
Mix thoroughly and add salt, pepper and nutmeg to taste.
Spoon into a gratin pan or baking dish and heat in 350F oven until hot, 10 to 15 minutes.
Sprinkle with parsley and serve.
Note: This may be prepared a day in advance and refrigerated, or frozen for longer storage.