Yield: 10 servings
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1 corned beef brisket (4 pounds)
3 large yellow turnips, pared and cut into 1/2 inch slices
1 pound carrots, pared and cut into chunks
6 medium potatoes, pared and halved
1 bunch beets without tops
2 medium heads of cabbage, cut each into 6 wedges
1/4 cup (1/2 stick) margarine, melted
chopped parsley
Cream Horseradish Sauce (below_

Simmer corned beef in water to cover in a large kettle for 2 hours.
Add the turnips; cook 30 minutes.
Add the carrots and potatoes; cook 30 minutes longer or until meat and vegetables are tender.
About 1 hour before meat is done, cook beets in water in a large saucepan until tender; skin; keep warm. Start cooking cabbage in a large kettle of water, about 30 minutes before meat is done.
Drain meat; arrange on a large warm platter.
Spoon hot vegetables around meat; pour melted margarine over vegetables; sprinkle with parsley.
Serve with Creamy Horseradish Sauce or mustard.

Creamy Horseradish Sauce:
1/2 cup heavy cream
3 tablespoons prepared horseradish
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper

Beat cream in a small bowl with mixer until soft peaks form.
Fold in horseradish, sugar, salt and pepper.
Refrigerate.
Makes 1 1/4 cups.

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