Riewe Schales

Preheat your oven to 375°F (190°C). Grease a medium baking dish or casserole pan with butter or oil and set aside.

Peel the turnips and potatoes, then grate them coarsely using a box grater or food processor. Place the grated vegetables in a clean kitchen towel and squeeze out as much excess moisture as possible.

Peel and finely dice the onions. In a skillet over medium heat, sauté the onions in a little butter or oil until softened and translucent.

In a large mixing bowl, combine the grated turnips and potatoes with the sautéed onions. Season generously with black pepper and stir in freshly chopped parsley.

Pour enough milk over the vegetable mixture to just moisten it, stirring to combine evenly so the mixture is cohesive but not soupy.

Transfer the mixture into the prepared baking dish, spreading it out in an even layer and pressing it down lightly with a spatula.

Bake uncovered in the preheated oven until the top is golden brown and crispy and the interior is cooked through and tender.

Remove the casserole from the oven and allow it to rest for a few minutes before serving. Garnish with additional fresh parsley if desired.