Cook turnips in boiling salted and sugared water until tender. Drain and reserve liquid.

Melt 3 tablespoons vegan butter or coconut oil, stir in flour, salt, and nutmeg. Add reserved liquid, stirring constantly (if less than 1 ½ cups, add milk to make full amount).

Cook and stir over medium heat until sauce thickens. Combine with turnips and add to lightly oiled casserole.

In separate bowl combine cereal, 2 tablespoons melted butter and cheese. Spread over turnip mixture.

Bake in a moderately hot oven (350F) until brown, about 25 minutes.