Ingredients

• 6 turnips, equal sized (from Willow Creek Farms)
• 2 potatoes same size as the turnips (from Warren Creek Farms)
• ½ small onion, chopped
• 6 cloves of garlic, chopped
• ¼ teaspoon white pepper
• ½ teaspoon of cream or half-and-half
• 1 Tablespoon olive oil
• 4 Tablespoons Parmesan cheese
• Flat leaf parsley for garnish

Directions

1. Preheat oven to 375° F. Place the garlic and onions in a small baking dish. Drizzle with olive oil. Bake for about 30 minutes or until garlic is soft & onions are browned. Remove from oven, and set aside to cool in a mixing bowl. Turn oven down to 325°.

2. While the garlic and onions are baking, cut a thin slice from the top of the turnips, so they will stand inverted. Peel the potatoes. Boil the turnips and potatoes in salted water until tender. Drain and set aside to cool. Add boiled potatoes to onions and garlic.

3.  Hollow out each turnip from the bottom to form a cup.

4. Add the turnip flesh that you removed from the cups to the boiled potatoes, garlic and onions. Using a potato masher, mash the ingredients until well incorporated. Stir in the salt, pepper and Parmesan cheese.

5. Moisten the potato, turnip, garlic, and onion mixture with a little cream or half-and-half and scoop into the turnip cups. Place in a baking pan and bake for 25 minutes. Garnish with chopped flat leaf parsley and serve hot. See finished product above.