Wash, pare, cut in slices or fancy shapes. Cook and season the same as carrots, or mash and season with melted butter, pepper and salt.

Stuffed Turnips

Select turnips of uniform size, cut out the center and cook in boiling salted water till tender and fill with any of the following mixtures: Creamed peas, or a pea puree, carrots and string beans that have been cooked, chopped fine and seasoned with a little cream, salt and pepper, or either of the vegetables alone, or stuff with a puree of chestnuts or creamed mushrooms; garnish the top with a slice of truffle. Serve hot as a vegetable, garnish a fillet of beef with them or surround a crown roast.