|1/2 pound||turnips, peeled and cubed|
|2||sweet potatoes, peeled and cubed|
|1 tsp||minced fresh ginger root|
|1 tbsp||reduced fat margarine|
|1 tbsp||white sugar|
|2 tsp||orange zest|
1. In a medium saucepan over medium high heat, cover the turnips and sweet potatoes with enough water to cover. Bring to a boil and cook until soft, about 15 to 20 minutes. 2. Drain; transfer to a food processor and puree. 3. In a saucepan over medium heat, combine the ginger, margarine, sugar, and orange peel. Allow margarine to melt and mix ingredients together well. 4. Add the puree and swirl together. Serve warm.