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Colette & Cassi's Country Kitchen!

Turnip Fluff

from the Houston Junior League Cookbook


INGREDIENTS:

2 pounds turnips, pared and cubed
1/4 cup cream
1 egg, beaten
2 Tablespoons butter
2 Tablespoons light brown sugar
2 Tablespoons uncooked cream of wheat
  Salt and pepper

TO PREPARE:

     Cook turnips in 1 inch of boiling, salted water until tender.  Drain thoroughly and mash.  Add other ingredients and blend well.  Pile lightly into greased, 1-quart casserole.  Bake at 350 degrees for 40 minutes.

SERVES:  6