3 c. sliced turnips, 1/4 inch thick, about 1 1/4 lb.
1 c. thinly sliced carrots
1 tbsp. butter
1 tbsp. all purpose flour
1 tsp. dried dill weed
1/4 tsp. salt
Dash of pepper
3/4 c. milk
1/2 c. shredded American cheese (2 oz.)
1/3 c. plain croutons, crushed

Quarter large slices of turnips. In a 2 quart saucepan, cook turnips and carrots, covered, in small amount of boiling salted water 5-7 minutes or until crisp-tender. Drain well.

For sauce, in small saucepan melt butter; stir in flour, dill weed, salt, and pepper. Stir in milk. Cook and store until thickened and bubbly. Cook and stir 1-2 minutes more. Stir in cheese until melted. Gently stir in turnips and carrots. Transfer to an ungreased 1 1/2 quart casserole. Sprinkle croutons over top. Bake uncovered in 350 degree oven for 20-25 minutes or until heated through.

Makes 4-6 servings.