Turnips

Mashed Potatoes and Turnips

4 medium potatoes, cubed
2 medium turnips, peeled and cubed
¼ c. milk
2 tbs. butter
1 tsp. salt
½ tsp. black pepper
2 tbs. chopped parsley (optional)

Put chopped vegetables in a saucepan with water to cover them. Bring to a boil a simmer for 20 minutes, until vegetable are very tender. Drain and mash with a potato masher or fork. Add remaining ingredients and stir until well combined, making sure butter is melted. Serves 4-6.

Spicy Root Vegetable Fries

3 lbs. root vegetables, any combination of the following: turnips, potatoes, sweet potatoes, carrots and beets
2 tbs. olive oil
1 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
¼ tsp. cayenne pepper

Preheat oven to 425 degrees. Peel turnips. You can either leave the skins on the other roots or peel them off. Cut roots into French-fry sized sticks, about ½ an inch by 4 inches. Put roots in a large bowl and toss with oil to coat them. Sprinkle on other seasonings and mix until they evenly cover the roots. Place roots onto a large baking sheet, and bake uncovered for about 20 minutes, until they are very tender and crispy. Serve immediately. Serves 6-8.