Baked Turnips

• 6 medium white turnips, about 3 inches in diameter
• 3 tablespoons unsweetened butter
• 6 tablespoons freshly grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon freshly ground white pepper
• 1/4 teaspoon freshly grated nutmeg
• 1 cup milk or light cream
• 3 tablespoons fine, dry bread crumbs

1. Preheat oven to 375 degrees.
2. Peel the turnips and slice thinly.
3. Using about 1/2 tablespoon of butter, butter well the bottom and sides of an oval gratin dish.
4. Mix the Parmesan cheese with the salt, pepper, nutmeg and cayenne.
5. Bring the milk or cream to a boil in a separate saucepan and keep hot.
6. Layer turnip slices in the dish, dusting each layer with the spicy cheese mixture.
7. When all the turnips are used up, pour the hot milk into the dish.
8. Strew bread crumbs over the top and dot with the remaining butter.
9. Bake, uncovered, for 45 to 50 minutes, until turnips are soft and have absorbed much of the liquid.

white turnips, butter, parmesan cheese, salt, freshly ground white pepper, freshly grated nutmeg, milk, bread crumbs

Taken from cooking.nytimes.com/recipes/2027 (may not work)