Sliced turnips and onions baked in milk and cream with salt and pepper.
Okay, so not everyone loves turnips as much as we do.
Not surprisingly, cream, butter and onions bring out the savory best in turnips.
Elise Bauer
Recipe is adapted from one of my favorite veggie cookbooks -The Victory Garden Cookbook.
It works best with tender young turnips, as they are less bitter than larger, older turnips.
But in either case the milk and cream will help offset any bitterness from the turnips.
You bake them until they are tender, bubbly and browned.
Butter a 1-quart casserole dish.
Melt 1 Tbsp butter and lightly saute onions until just wilted.
Repeat this layering twice.
