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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.”
READY IN:
35mins
SERVES:
4-6
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

  • 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
  • 12 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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