Cheesy Turnips and Carrots |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Mild-tasting turnips and carrots are wonderfully enhanced by ginger, onion and a mouthwatering creamy cheese sauce in this super side dish. The serving bowl is always empty at the end of the meal.—Sandra Melnychenko, Grandview, Manitoba Ingredients:
3 cups chopped peeled turnips |
2 cups sliced carrots |
1/4 teaspoon ground ginger |
3/4 cup water |
1 teaspoon salt, divided |
1/2 cup chopped onion |
1/2 cup diced celery |
3 tablespoons butter |
3 tablespoons king arthur unbleached all-purpose flour |
1/4 teaspoon pepper |
1-1/2 cups milk |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. In a large 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.
2. In a large skillet, saute onion and celery in butter until tender; stir in the 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 vegetables and heat through. Yield: 4-6 servings.
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