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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 18 |
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I got this recipe many years ago, but I can't remember if it was on Oprah's TV show or published in a book. Not only is it delicious, but it has Vitamin A from the turnips. Ingredients:
12 ounces idaho potatoes, peeled and cut into 1-inch chunks, should be about 2 and 1/2 cups |
8 ounces turnips, peeled and cut into 1-inch chunks, about 1 and 1/2 cups |
1/2 cup chicken broth |
6 tablespoons butter, divided |
salt and fresh pepper |
Directions:
1. In a 3 quart saucepan bring the vegetables, broth, and 4 Tbsp.butter to a boil. Reduce heat to low, cover and simmer 15 minutes or until vegetables are almost tender. Uncover and cook 8 to 10 minutes more until vegetables are tender and liquid has almost evaporated. Stir occasionally to prevent the vegetables from sticking. Remove from heat and mash. Add the remaining 2 tablespoons butter, and add salt and pepper to taste.
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