2 c. grated turnip
2 to 4 c. fresh bread crumbs
2 c. grated carrots
1/2 tsp. sugar
1 tbsp. chopped fresh dill
sprinkle of black pepper
1/4 c. heavy cream
7 tbsp. butter

Sprinkle turnip with salt; set aside for 30 minutes. Melt 3 tablespoons butter. Sauté butter and bread crumbs; set aside. Squeeze water from turnip. Combine with carrots. Melt 4 tablespoons butter and add turnip, carrots and sugar. Turn heat low, cover and cook for 10 minutes. Uncover and stir in dill, salt and pepper to taste. Put in covered casserole. Pour on cream. Top with crumbs.

Bake 30 minutes at 350°F.