*  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 ans squash inot 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 drixzxzle with melted butter.  Bake at 350F for 45 to 50
 minutes.  Serve immediately.
 
 Yield: 6 servings
 
 typed by KCODY63@worldnet.att.net
 
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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.