• 6 to 8 medium white turnips
  • 2 tablespoons butter
  • 1 teaspoon salt
  • Dash pepper
  • 2 teaspoon sugar
  • 1/2 teaspoon flour
  • 3 eggs, seperated
  • Directions

    Peel the turnips and cut into cubes. Cook until soft in boiling water. Drain. Mash well over low heat to dry out excess moisture. Add butter, salt, pepper, sugar and flour. Beat egg whites until stiff. With same beater, beat egg yolks until light. Add yolks to turnip mixture, then fold in egg whites. Pour into buttered 1 1/2-quart oven casserole. Bake uncovered at 350 degrees for 30 to 35 minutes until puffy and lightly browned.

    Serves 8 to 10

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