STUFFED TURNIPS

4 large white turnips
1/4 cup butter or margarine
1/4 cup fresh onion
1 tomato, peeled and chopped
1 tsp salt, divided
1/2 tsp caraway seeds
1 tsp sugar
1/8 tsp pepper
1/2 cup chopped nuts
1/2 cup shredded Swiss cheese

Pare turnips and hollow out so shells are about 3/8-inch think. Chop turnip removed from centers. Cook shells in boiling salted water 30 minutes or until tender but not soft. Drain and cool.

Preheat oven to 300 degrees F.

In large skillet, melt butter; add onion and reserved chopped turnip; cook until tender. Remove from heat.

Add tomato, 1/2 tsp salt and remaining ingredients.

Sprinkle inside of turnip shells with remaining salt and fill with stuffing. Place in baking dish and cover.

Bake at 350 degrees for 15 minutes.

Source: Workbasket Magazine, 1972