This is sublime with top-quality Vermont Cheddar cheese, but you can make it with any good, sharp Cheddar.

Yield: 6 servings, each with 12 grams of carbohydrates and 2 grams of fiber, for a total of 10 grams of usable carbs and 17 g of protein.

INGREDIENTS

• 2 pounds turnips, peeled and thinly sliced
• 1 cup heavy cream
• 1 cup half-and-half
• 3 cups shredded sharp Cheddar cheese
• 2 teaspoons prepared horseradish
• 1/4 teaspoon ground nutmeg
• 1/2 medium onion, sliced
• Salt and pepper

INSTRUCTIONS

1. Preheat the oven to 350°F.
2. Steam the turnips until they’re just tender (I steam mine in the microwave for 7 minutes on High).
3. While the turnips are cooking, combine the heavy cream and half-and-half in a saucepan over very low heat. Bring to a simmer.
4. When the cream is up to temperature, whisk in 2 2/3 cups of the cheese, a couple of tablespoons at a time. Stir each addition until it’s completely melted before adding more. When all of the cheese is melted into the sauce, whisk in the horseradish and nutmeg. Turn off the burner.
5. Spray an 8 x 8-inch glass baking dish with nonstick cooking spray. Put about one-third of the turnips in the dish, and scatter half of the sliced onion over it. Add another layer of one-third of the turnips, half of the onions, and the final third of the turnips on top. Pour the cheese sauce over the whole thing, and scatter the last 1/3 cup of cheese over the top.
6. Bake for 30 to 40 minutes, or until golden.