Turnips are best in fall and winter. The rutabagas, a large yellow variety, the large white and the small flat purple top are all used. Wash and peel the turnips and cut into ¼ inch cubes. Cook 3 cups turnip cubes in boiling, salted water 20 minutes or until soft. Drain, mash, season with fat or butter, salt, a little sugar and pepper, or mix with an equal quantity of hot, mashed potatoes.
Or, after the turnips are drained, add 1 cup of White Sauce, or Brown Sauce.