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CREAMED TURNIPS WITH DILL WEED 
About 1 qt. sliced turnips
1/2 tsp. sugar
Salt to taste

Barely cover with water and cook until just done (do not over cook). Drain down to about 1 cup stock, add 1/2 teaspoon dill weed and 2 tablespoons butter.

Return to stove and add cream mixture (1 tablespoon flour stirred until smooth in 1 cup of milk). Simmer until well blended. Taste for seasoning.

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