he turnips are ready in the garden. It has been such a cold wet year that nothing is producing well. This is our second feed out of the garden this year. It has frozen out there two times already. 

Tonight my guests left. So our sending off meal for them (since they travel at night), was a whole 15# salmon, fresh peas from the garden, rice pilaf and Turnips au Gratin. Here is the recipe.. I think I will have leftovers of this for breakfast tomorrow morning. 

 

Turnips au Gratin

Peel and chop up to a couplel pounds of turnips. I tossed them with some water into a casserole dish and cooked for about 20 minutes in the oven at 350F. Drain and put back into the casserole dish. Put about 2 tablespoons of butter in a pot and melt over medium heat. Then add about 1/4 cup of flour. Stir in one direction with a whisk preferably, but use what you have. Add a couple tablespoons of milk. Keep stirring and the white sauce will grow and expand. Add milk as needed to keep the consistency and build up to the amount required. I out in about 1 cup of milk total, but you have to do it in little bits at a time.

Add some black pepper, but don't drop the whole container in like I did tonight.

Pour the sauce over the turnips in the casserole dish and stir them somewhat. Put sliced cheese of your choice over the top and put uncovered back into the oven. Cook until done, which is about 20-30 minutes.