1 corned beef brisket (about 4 lb.)
3 lg. yellow turnips, pared & cut into 1/2" slices
1 lb. carrots, halved
6 med. size potatoes, pared & halved
1 bunch beets
2 med. size heads of cabbage, each cut into 6 wedges
1/4 c. (1/2 stick) butter, melted
Chopped parsley, horseradish sauce & mustard

1. Simmer corned beef in water to cover in a large kettle for 2 hours. Add the turnips; cook 30 minutes. Add the carrots and potatoes; cook 30 minutes longer or until meat and vegetables are tender.

2. About 1 hour before meat is tender, cook beets in a large saucepan until tender; skin; keep warm.

3. Start cooking cabbage in a large kettle, about 30 minutes before meat is tender.

4. Slice meat; arrange on a large warm platter. Spoon hot vegetables around meat; pour melted butter over vegetables; sprinkle with parsley. Serve with horseradish sauce and mustard.