0 recipes from contoocook and beyond


30 unpeeled garlic cloves
2 tbsps. olive oil
2-l/2 lbs. turnips, peeled, vut into 2″ pieces
‘6 lbs. russett potatoes, peeled cut into 2″ pieces’
l/2 cup finely chopped onion
l/2 cup butter, room temp.
l/2 cup whipping cream, room temp.
2 tbsps. chopped fresh parsley
Preheat oven 325. Place garlic lcoves in small baking dish. Mix in oil. Cover dish with foil. Bake until garlic is very soft, aobut 40 mins. Cool garlic; peel. Cook turnips in large pot of boiling salted water l0 mins. Add potatoes and onion. Boil until very tender, about 20 mins. Drain well. Return to same pot; add garlic. Mash until mixture is almst smooth. Mix in butter and cream. Season with s&p. (Can be made 8 hrs. ahead. Cover and refrigerate. Rewarm over low heat before serving) Transfer potato mixture to bowl. Sprinkle with parsley. Serves l0 Bon Appetit Nov. l997

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