*  Exported from  MasterCook  *

                      TURNIP AND SQUASH MOUSSELINE

Recipe By     : The KitchenAid Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Vegetables

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2      pounds        turnips, peeled and cut into 1-inch cubes
  2                    acorn squash, peeled and cut into 1-inch
                       cubes
  1      cup           heavy cream
  1                    egg
    1/8  teaspoon      nutmeg
  2      teaspoons     salt
    1/4  teaspoon      pepper
    1/2  cup           fresh bread crumbs
  2      tablespoons   butter or margarine, melted

Plave turnips and squash in large 5-quart pot and cover with water.  Bring
to a boil over medium heat, then reduce heat and simmer 20 minutes or until
vegetables are tender; drain.

Assemble and attach fruit/vegetable strainer.  Turn to speed 4 and strain
turnips and squash into bowl.  Add cream, egg, nutmeg, salt, and pepper.
Attach bowl and wire whip.  Turn to speed 2 and whip 30 seconds.  Stop and
scrape bowl.  Turn to speed 2 and whip for another 30 seconds.

Place mixture in a greased 1 1/2 quart casserole dish.  Sprinkle bread
crumbs on top and drizzle with melted butter.  Bake at 350F for 45 to 50
minutes.  Serve immediately.

Yield: 6 servings

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NOTES : Pleasing combination of turnip and acorn squash, whipped into
perfection with heavy cream and nutmeg.  then topped with a sprinkling of
bread crumbs and melted butter.

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