Mashed Turnip
Traditional festive dish of our Puritan families from the Northern states, served on Thanksgiving Dinner and on a Christmas Day.
6-8 turmips
1 cup of heavy cream
1 pinch of salt or to taste
1 pinch of black pepper or to taste
1 egg
Choose middle size turnips, wash them well. Pare and quarter them. Put the turnips into boiling salted water and cook them until perfectly tender - 20 mins or so. Drain the turnips in a colander and rub them with a wooden spoon, turn them into a clean dry saucepan, stir over the fire for a few minutes to get them dry. Sprinkle them with a pinch of salt and a black pepper and one tablespoonful of butter. Slowly add also a little of heavy cream. Lastly fold into the turnips one beaten 1 egg and serve them very very hot.