Bashed ‘Neeps’

• 6 large turnips
• 1 oz butter
• ¼ pint

Peel the turnips and cut them into slices. Boil them in salted water until tender. Mash the turnips and sieve them. Return the sieved turnips to the saucepan with the butter and cream. Scatter in the flour and stir over the heat until the mixture is thick and creamy.