6 lg. white turnips (2 lb.)
Boiling water
Salt
1/4 c. butter
1 c. chopped broccoli, fresh or frozen
1/4 lb. mushrooms, washed and chopped
1 clove garlic, crushed
1/2 c. chicken broth
2 tbsp. chopped parsley

Wash and pare turnips. Cut thin slice off root and stem ends. In 1 inch boiling salted water in large saucepan, cook turnips 20 to 25 minutes, or just until tender; drain and cool slightly. With a spoon, scoop out centers, leaving 1/2 inch shell. Finely chop centers; reserve.

Preheat oven to 350 degrees. Butter a 1 1/2 quart baking dish.

In hot butter in 10 inch skillet, over medium heat, saute broccoli, mushrooms, garlic and 1/2 teaspoon salt, stirring about 5 minutes. Remove from heat, add chopped turnip. Mix well.

Spoon into shells, dividing evenly. Place in buttered baking dish. Pour chicken broth around turnips.

Bake, covered with foil for 20 to 25 minutes or until hot. Remove from oven, sprinkle with parsley.