Not surprisingly, cream, butter and onions bring out the savory best in turnips. Recipe is adapted from one of my favorite veggie cookbooks - The Victory Garden Cookbook. This is a very simple casserole with layers of thinly sliced turnips and sautéed onions, dotted with butter, and doused in milk and cream. It works best with tender young turnips, as they are less bitter than larger, older turnips. But in either case the milk and cream will help offset any bitterness from the turnips. You bake them until they are tender, bubbly and browned. Repeat this layering twice.
