POTATO AND TURNIP PUREE

1 pound potatoes, peeled, cubed, and boiled until tender

1 pound turnips, peeled, cubed, and boiled until tender

1/4 cup orange juice

1 tablespoon brown sugar

1/4 teaspoon ground ginger

1/4 teaspoon white pepper, preferably freshly ground

1 tablespoon butter, optional

Salt to taste

Drain cooked potatoes and turnips.  Puree in a food processor or mash by hand.  Add the remaining ingredients and cook over low heat until heated through, (about 5 minutes).  This dish is an adaptation of a recipe in Jane Brody’s “Good Food Book”.  It is a low-fat recipe that is delicious with many different meats.  You can alter the ratio of potatoes and turnips if you like.  Serves 4-6.