Turnips
Smashed Turnips & Carrots
Posted by Carole Koch
1 1/2 cups (12 ounces) carrots
1 1/2 cups (12 ounces) turnips
2 tablespoons butter or margarine
Salt and pepper
Peel the vegetables and cut into rough pieces. Put them in a large saucepan of boiling water and boil for about 15 minutes until totally cooked. Drain and add salt, margarine and lots of black pepper. Roughly mash with a potato masher or chop with a knife.
Serves 4.
Adapted from www.parsleysoup.co.uk.
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