Peanut Pie with Turnip Crust

Bake or boil peanuts (leaving quite dry when done) with sliced onion and a little carrot, browned flour and a little tomato, parsley, salt and celery salt, a trifle of thyme and garlic if desired. Thicken slightly, turn into baking dish, cover with mashed turnip, sprinkle with crumbs and chopped parsley, dot with butter or oil. Bake until top is nicely browned.

Cups or pastry shells may be used in place of large dish for _Nut Scallops_.