In a medium saucepan, cook the turnips and sweet potatoes in boiling water to cover until soft, about 15 to 20 minutes. Drain. Transfer to a food processor and puree.

In a saucepan, combine the ginger, margarine, sugar, and orange peel. Add the puree, and coat it with the margarine mixture. Serve warm.

This recipe yields 6 servings. Serving size: 1/2 cup.

Exchanges Per Serving: 1 Starch.

Nutrition Facts: Calories 73; Calories from Fat 9; Total Fat 1g; Saturated Fat 0g; Cholesterol 0mg; Sodium 34mg; Carbohydrates 16g; Dietary Fiber 2g; Sugars 8g; Protein 1g.