Mashed Turnips (Little House)

Mashed turnips were as necessary in a farmer's feast as mashed potatoes. They're also extremely easy to make. Be sure you get purple topped turnips and not rutabagas. This recipe came from "The Little House Cookbook" by Barbara M Walker, and the food featured in "On The Banks of Plum Creek."

• Ready In: 40 mins
• Serves: 6

Ingredients

• 2 1⁄2-3  lbs turnips, without tops
• 3  tablespoons butter
•  salt and pepper

Directions

1. Wash turnips and peel them.
2. Slice thin across the grain to break vertical fibers.
3. Place in a kettle of water - 1/4 to 1/2 cups should do - and simmer, covered, until tender. This will take about 20 and 30 minutes.
4. Remove cover for last few minutes to cook away excess water.
5. Add butter and sprinklings of salt and pepper, and mash turnips.
6. Return to burner to heat through, then remove to a warm serving dish.