This receipe is perfect for those with pickie eaters - they will never know turnips are in the dish!

4 slices of bacon
2 tablespoons butter
1½ cup turnips cut into ½-inch dice
1½ lb potatoes cut into ½-inch dice
¾ cup low-sodium chicken broth
salt and pepper
¾ cup half-and-half warmed
Thyme (optional)

Cook 4 slices of bacon in large stock pot until crisp. Remove and set aside. Then remove all but 2 tablespoons of the bacon fat from the pan. Add 2 tablespoons of butter and melt. Add turnips and cook until they are dark brown and carmelized, about 10 to 12 minutes. Stir in potatoes and broth. Cover pot and cook for about 20 to 25 minutes or until potatoes fall apart easily and all the liquid is absorbed.

Gently mash potatoes and turnips in pot with potato masher. Fold in warm half-and-half, bacon and thyme. Season with salt and pepper. Serve immediately.

From Cook’s Illustrated