Tuesday, March 6, 2012

Baked Turnips

Pare six large yellow turnips, slice them, and boil them till tender in plenty of salted water; drain them, put them on a flat dish in layers, pour over them half a pint of B├ęchamel sauce, dust them thickly with crumbs and grated Parmesan cheese; brown them in a quick oven, and serve hot.

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