6 med. turnips, peeled & cubed
2 eggs, separated
1 tsp. grated lemon rind
1 tsp. salt
1/8 tsp. basil
Dash of cayenne pepper
2 tbsp. brown sugar

Cook turnips in water until tender, about 20 minutes. Drain and mash. Beat egg yolks and add the turnips along with the lemon rind, salt, basil and cayenne pepper. Beat egg whites until stiff and fold gently into turnip mixture.

Pour into a lightly buttered 1 1/2 quart casserole and sprinkle with brown sugar. Bake, uncovered, in a preheated 350 degree oven 20 minutes.