3 lbs turnips 1/4 strained yogurt dash of salt pepper
Peel and quarter the turnips in a medium-sized pot cover the turnips with cold water and bring to a boil. Lower the heat to a simmer, cover the pot and cook for about 20 to 25 minutes, until turnips are very soft. Puree the turnips until velvety smooth. Stir in the yogurt, salt and pepper and serve.
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