Recipe: Cheesy Turnips and Carrots

with one comment

by Lauren Welker

This recipe’s meant to feed people who say they “hate turnips”!

Serves: 4

3 cups diced peeled turnips
2 cups sliced carrots
0.25 tsp ground ginger
0.75 cup water
1 tsp salt, divided
0.5 cup chopped onion
0.5 cup diced celery
3 tbsp butter or margarine
3 tbsp all-purpose flour
0.25 tsp pepper
1.5 cups milk
1 cup shredded Cheddar cheese

In a saucepan, combine turnips, carrots, ginger, water and 1/2
teaspoon salt. Cover and cook over medium-high heat for 10-15 minutes or
until vegetables are tender; drain and reserve liquid. Set vegetables
aside. In a skillet, saute onion and celery in butter until tender; stir in
flour, pepper and remaining salt. Add milk and the vegetable liquid; bring
to a boil. Cook and stir until thickened and bubbly. Stir in cheese until
melted; stir in the vegetables and heat through.

Written by Brian Nunnery

April 10, 2012 at 12:44 pm

One Response

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  1. Welcome to this short tutorial. I am going to show you how to bake some delicious jumbo size carrot bran muffins using simple ingredients. The method is traditional, so you should not have any problem preparing this recipe if you are used to bake muffins. The baking time might differ slightly from oven to oven so please pay close attention to your little creations for the last minutes of cooking!

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