2 large turnips
2 teaspoon olive oil
1/4 cup minced onion
2 garlic cloves, minced
1/2 teaspoon freshly ground pepper
1/2 teaspoon salt
3 sprigs thyme
4 tablespoons butter
2-4 tablespoons chicken broth
Peel and cut the parsnips and turnips into equal sized pieces. Place in a pot of salted water. Turn on high heat and bring to a boil. Lower heat to medium and cook for 10 – 15 minutes, until a fork inserted in a piece goes into it smoothly.
In a small skillet, sauté the onion until translucent. Add the garlic and toss for a minute.
Mash the turnips and parsnips. Add the sautéed onion and garlic. Season with salt and pepper. Removed the leaves from the thyme sprigs and place into the vegetables.
Add the butter and broth. Mix until smooth.
Yields: 4 servings.