Bringing summer in

One of the wonderful things about growing your own food is how it extends the season.  Outside it's cold and blustery, but inside I have a fridge full of summer goodness-- a big bag of broccoli, a quart of green beans, 3 pounds of turnips, carrots, onions, pumpkins and more.  Tonight, a turnip casserole with crunch, sweetness and color.

Au Gratin Turnips and Potatoes

 4 c Sliced turnips & potatoes (any combination,) peeled and thinly sliced
1 md Onion peeled and finely sliced
1 large carrot, sliced
2 tb Melted butter

1/2 c Milk
1/8 ts Grated nutmeg
1/4 ts Ground white pepper
1/2 ts Salt

10-15 broccoli florets
1/2 c grated medium cheese like cheddar or swiss, grated
1/2 c feta cheese
1/2 cup walnuts

PREHEAT OVEN TO 375F. TOSS together turnips, potatoes, onion and carrots with melted butter and place in a 9-inch square or round baking dish. Cover tightly and place in preheated oven for 30 minutes. In a small pot on top of the stove combine milk, nutmeg, pepper and salt and bring to a boil. Immediately remove from heat. Remove turnip-potato mixture from the oven, remove cover and mix in the feta cheese. Pour the milk over the potatoes and sprinkle with the other cheese.  Mix in the walnuts. Replace in oven, uncovered, another 20 to 25 minute, or until a knife goes easily through the turnips and potatoes.