1 Small, peeled and cut into 3/4-inch pieces (Rutabaga)
4 , peeled and cut into 3/4-inch pieces
Light brown sugar
Frozen orange juice concentrate
Corn oil margarine
Freshly ground pepper
In separate saucepans place turnip and carrots with a small amount of water.
Bring to a boil over medium heat; reduce heat.
Simmer until turnip and carrots are tender; drain.
In separate bowls or in food processor mash each vegetable until smooth.
In a medium bowl combine turnip, carrots, brown sugar, orange juice concentrate, margarine, nutmeg, salt and pepper; mix well.
Sprinkle with parsley.
May be reheated in a covered saucepan before serving.