This easy, cheesy baked delight features an early spring treasure: the turnip. Standing sliced root vegetables in layers gives the dish a special occasion twist.

Recipe:

1. Thinly slice 2 bunches of turnips and 1 large sweet potato and toss with olive oil, salt and 1 cup shredded fontina.

2. Layer in a baking dish, standing up in a concentric circle, and drizzle with a bit of additional olive oil and pepper.

3. Cover and bake at 425 degrees for 1 hour and 15 minutes, uncovering after 30 minutes.