Ingredients
4 Tbsp butter1/2 cup thinly sliced onions
4 cups sliced turnips (i don't peel mine because all of the vitamins are in the peel!)
2 Tbsp flour
1 teaspoon salt
Freshly ground black peppern
3/4 cup milk
3/4 cup cream
1 pinch fresh ground nutmeg (you can use jarred if you dont have fresh)
1 pinch cayanne
2 Layer a third of the sliced turnips in the casserole dish; top with a third of the onion; sprinkle with 2 teaspoons of flour, 1/3 teaspoon of salt, and one grind of pepper; pat with dollops from 1 tablespoon of butter. Repeat this layering twice.
3 Mix milk, cream, nutmeg and cayanne together and pour over the turnips. Cover and bake in a 350°F oven for 30 minutes, then remove cover and bake for another 30-45 minutes, or until tender and bubbly.
Serves 4.
1 pinch cayanne
Method
1 Preheat oven to 350°F. Butter a 1-quart casserole. Melt 1 Tbsp butter and lightly sauté onions until just wilted.2 Layer a third of the sliced turnips in the casserole dish; top with a third of the onion; sprinkle with 2 teaspoons of flour, 1/3 teaspoon of salt, and one grind of pepper; pat with dollops from 1 tablespoon of butter. Repeat this layering twice.
3 Mix milk, cream, nutmeg and cayanne together and pour over the turnips. Cover and bake in a 350°F oven for 30 minutes, then remove cover and bake for another 30-45 minutes, or until tender and bubbly.
Serves 4.
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