The old-fashioned way of fixing scalloped potatoes is simply to layer with butter, flour, and milk. Here I’ve translated that method to turnips for an equaly satisfying dish.
- 4 Tb butter
- 1/2 cup thinkly sliced onions
- 4 cups peeled sliced turnips
- 2 Tb flour
- 1 tsp salt
- freshly ground pepper
- 1 cup milk
- 1/2 cup light cream
Melt butter. Add flour and cook to make a roux. Add milk and cream to roux. Salt and peper to taste. Fill baking dish halfway with sliced turnips and onions and cover with half white sauce. Add remaining turnips and onions, finish with remaining sauce. Bake at 375 for 45 minutes or until turnips are tender.
Source: Victory Garden Cookbook, by Marian Morash