Instructions: Peel and dice turnips. In heavy saucepan, combine turnip, celery, carrots, garlic, onion and stock. Bring to a boil; cover and simmer until vegetables are tender, about 20 minutes.

Uncover and cook until liquid has reduced to a glaze. Sprinkle with parsley, butter, and salt and pepper to taste.

NOTES : Turnip puree is a delicious way to prepare this versatile vegetable. Peel, cube and cook turnips and potatoes in boiling water until tender. Drain and place in a food processor, then process until smooth. Transfer the mixture to a saucepan and stir in orange juice, brown sugar, ground ginger and a bit of melted butter or margarine. Cook until warmed through.

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