DIRECTIONS:
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Place the turnips in a 6 to 8 quart pot and pour in enough water
to cover them by about 1 inch.
-
Add 1 teaspoon of the salt and bring to a boil over high heat.
-
Lower the heat, partially cover the pan, and simmer for 20 minutes or until
the turnips show no resistance when pierced with the tip of a knife.
-
Drain in a colander, discarding the water and return the turnips to the
pot in which they were cooked.
-
Slide the pan back and forth over low heat for 2 to 3 minutes, until they
are dry.
-
Then, in a heated mixing bowl, puree the turnips either by mashing them
with a potato masher or by forcing them through a potato ricer or through
a coarse sieve with the back of a spoon.
-
Beat the butter into the puree a tablespoon a a time, then beat in the
remaining salt and the pepper, sugar and 1/4 teaspoon nutmeg.
-
Taste for seasoning and serve at once in a heated vegetable dish. sprinkled
with the remaining nutmeg.
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