My dear friend Andrea doesn’t know the difference between a turnip and a rutabaga — even thought she grew up eating them in the Deep South. Believe me, this dish will have turnips dancing in your head. This is gobsmacking good. Of course, butter and caramelized onions make almost any dish gobsmacking good. I followed this recipe exactly from Simply Recipes. I reprint it with mad love and respect for Elise.
4 Tbsp butter
1/2 cup thinly sliced onions
4 cups peeled, sliced turnips
2 Tbsp gluten-free flour (like Bob’s Red Mill)
1 teaspoon salt
Freshly ground black pepper
1 cup Lactaid whole milk
1/2 cup organic half & half
Preheat oven to 350°F. Butter a 1-quart casserole. Melt 1 Tbsp butter and lightly sauté onions until just wilted.
Layer a third of the sliced turnips in the casserole dish; top with a third of the onion; sprinkle with 2 teaspoons of flour, 1/3 teaspoon of salt, and one grind of pepper; pat with dollops from 1 tablespoon of butter. Repeat this layering twice.
Mix milk and cream together and pour over the turnips. Cover and bake in a 350°F oven for 30 minutes, then remove cover and bake for another 30-45 minutes, or until tender and bubbly.