Instructions: Wash millet and drain with a fine mesh strainer until water comes clean.

Place millet in a heavy pot and add cooking water. Let soak 4-8 hours or overnight before cooking.

Add salt and diced turnips. Bring to a boil, place heat deflector under the pot, then simmer over low flame for 45-50 minutes. For a creamier texture, allow millet to sit in the pot 10 minutes before uncovering. Mash with a potato masher; if necessary, add a cup of water while mashing to make a mashed potato consistency. Transfer to a serving bowl and cover. Serve with an ice cream scoop and top with gravy.

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