4 tbsp. butter
1/2 c. thinly sliced onion
4 c. peeled, sliced turnips
2 tbsp. flour
1 tsp. salt
Freshly ground pepper
1 c. milk
1/2 c. light cream

Butter 1 quart casserole. Melt 1 tablespoon butter and lightly sauteed onions until just wilted. Layer a third of the sliced turnips in casserole top with a third of the onions, sprinkle with a teaspoon flour and 1/3 teaspoon salt and grind on some pepper, pat with 1 tablespoon butter. Repeat layering twice. Mix milk and cream together and pour over turnips. Cover and bake 350 degrees for 30 minutes then remove cover and bake for another 30 to 45 minutes or until tender and bubbly. Serves 4.