Water to cover (enough to cover turnips and apples)
1 pound purple-topped turnips, trimmed, peeled and chopped into equal-size pieces
2 apples, peeled and quartered
1/2 cup dry white wine
1 tablespoon butter
1 Tbsp cream
Salt & pepper to taste
Fresh grated nutmeg
Preheat the oven to 300. Bring the water to boil while the prepping the turnips. (To save a dish, pick a saucepan that you can also do the mashing in.) Add the turnips, cover and let simmer for 15 minutes. Add the apples and cook for another 15 - 20 minutes, until turnips are fully cooked (a knife should slip in and out with no trouble). Drain and return to hot pot. Mash until smooth (a little texture is good, these mash very easily with a hand masher). Add the wine, butter and cream. Season to taste. Transfer to a baking dish and top with nutmeg.
From This Good Food, Contemporary French Vegetarian Recipes from a Monastery Kitchen
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