6 med. turnips, peeled
4 med. potatoes, peeled
1 1/2 T. butter, broken into pieces
1 green onion, minced
1 tsp. black pepper, salad grind
Salt, to taste
3/4 c. cream
Chopped parsley
Preheat oven to 350°. Slice turnips and potatoes into 1/8-inch rounds. Arrange in lightly-oiled baking sheet so they lie flat. Tuck butter pieces in and around potatoes and turnips so they are evenly distributed. Sprinkle with green onion. Mix pepper and salt with cream, then pour over potatoes and turnips. Bake for approximately 45 minutes to 1 hour. The casserole should be browned on top and tender in the center. Garnish with fresh, chopped parsley. Makes 8 servings.
Jim Severson