Mashed Turnips
 4 lbs yellow turnips (rutabagas) peeled and cut into 2-in chunks
 4 Tbsp (1/2 stick) unsalted butter
 1/2 cup sour cream
 2 tsp caraway seeds
 1 tsp sugar
 Salt and freshly ground pepper to taste
 8 slices of bacon, cooked crisp and drained
 Preheat oven to 350 degrees F.  Butter a 13 x 11 in. gratin dish.
 Place turnips in a pot and add water to cover.  Heat to boiling over high
 heat.  Reduce heat and simmer until very tender, 25 to 30 minutes.
 Drain turnips well and place in a mixing bowl.
 Beat turnips with an electric mixer.  Add the butter and sour cream and
 continue beating until the mixture is fluffy but still retains some texture.
 Beat in the caraway seeds and sugar, then season to taste with salt
 and pepper.
 Transfer mixture to the prepared dish.  Chop the bacon into small pieces
 and sprinkle over the top of the casserole.  Sprinkle lightly with paprika.
 (The casserole can be stored in the refrigerator at this point.  Warm to
 room temperature before baking.)  Bake the casserole until heated through,
 about 20 minutes.  Serve hot.  Makes 10 to 12 servings.