• 3 pounds small pink turnips (about 2 dozen; 2 inches in diameter)
• 2 onions
• 2 garlic cloves
• salt
• freshly ground black pepper
• ⅓ cup water (or more if needed)
• 3 tablespoons freshly grated Swiss or Parmesan cheese

Peel and slice the turnips and onions as thinly as possible and put them in a large bowl.

Preheat the oven to 375°. Oil a china, Pyrex, or earthenware baking dish.

Peel and crush the garlic into the bowl. Add salt and pepper and the vegetables and mix together. Spread them in the baking dish and pour the water over them. Bake, covered, for 1 hour. Uncover and cook for 30 minutes more. Stir once with a spatula during the baking so that the vegetables on top are moved to the bottom of the dish. When the turnips are uniformly tender, sprinkle the cheese on top and bake for 5 minutes.