4 c Millet

6 c Water

1 1/2 ts Salt

4 c Diced turnips

Wash millet and drain with a fine mesh strainer until water comes clean. Place millet in a heavy pot and add cooking water. Let soak 4 8 hours or overnight before cooking. Add salt and diced turnips. Bring to a boil, place heat deflector under the pot, then simmer over low flame for 45 50 minutes. For a creamier texture, allow millet to sit in the pot 10 minutes before uncovering. Mash with a potato masher; if necessary, add a cup of water while mashing to make a mashed potato consistency. Transfer to a serving bowl and cover. Serve with an ice cream scoop and top with gravy. Total calories per serving: 207 Fat: 2 grams From the Vegetarian Journal Nov/Dec 1992,page 7 From: Susan Grabowski