Turnip, Parsnip and Ginger Puree Recipe

1/2 lb. turnips, peeled, cut into large pieces and blanced
1/2 lb. parsnips, peeled, cut into large pieces and blanched
2 T butter
2 t finely chopped fresh ginger
2 T finely chopped scallions
Salt and freshly ground pepper to taste
1/4 C half-and-half or milk.

Puree the turnips and pasnips in a food processor.

In medium-size skillet, heat the butter and saute the ginger and scallions for 1 minute. Add the pureed vegetables, salt and pepper and cream or milk and cook for 5 minutes over low heat.

Serve at once. Two - Four Servings.