(from Jane Brody's Good Food Book)

1 lb. turnips, peeled, cubed

1/2 lb. potatoes, peeled, cubed

1/4 cup orange juice

1 Tb. dark brown sugar

1/8 tsp. ground ginger

1 Tb. butter

1/4 tsp. salt, if desired

freshly ground black pepper, to taste

In a medium saucepan, cook the turnips and potatoes in boiling water until tender, about 15 minutes. Drain the vegetables, then puree them in a food processor or a food mill.

Return the puree to the saucepan. Add the juice, sugar, ginger, and butter. Cook the puree, stirring often, over low heat for about 5 minutes until the puree is heated through. Add salt and pepper to taste.

added by Susan Tornheim