by Wendy Akin
The old-fashioned way of fixing scalloped potatoes is simply to layer with butter, flour, and milk. Here that dish has been translated to turnips for an equally satisfying dish.
4 tablespoons butter
½ cup thinly sliced onions
4 cups peeled sliced turnips
2 tablespoons flour
1 teaspoon salt
freshly ground pepper
1 cup milk
½ cup light cream
Butter a 1-quart casserole dish. Melt 1 tablespoon butter and lightly sauté onions until just wilted. Layer a third of the sliced turnips in casserole dish, top with a third of the onion, sprinkle with 2 teaspoons flour and 1/3 teaspoon salt, and grind on some pepper; pat with 1 tablespoon butter. Repeat this layering twice. Mix milk and cream together and pour over turnips. Cover and bake at 350 degrees for 30 minutes, then remove cover and bake for another 30-45 minutes, or until tender and bubbly. Serves 4.