Thanksgiving Day Creamed Turnips |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe has been a family favorite for years. It has been passed down from my grandmother and has since been requested every Thanksgiving holiday. Ingredients:
1 rutabaga (turnip) |
2 tablespoons butter |
2 tablespoons flour |
1 tablespoon sugar |
1 cup milk |
salt |
pepper |
Directions:
1. Peel the turnip, then dice into bite size chunks. Place the turnips into a saucepan and fill with water until it barely reaches the top of the turnips. Bring to a boil then cover. Simmer for 5 minutes. Drain the turnips.
2. Place the turnips into the saucepan again and add water until almost covering the turnips. Add the sugar and combine. Bring to a boil then cover. Simmer until the turnips are fork tender then drain all of the water except for a small amount on the bottom of the pan. Reserve the turnips.
3. *Note: The reason for boiling the turnips for the second time is to get rid of the bitterness.
4. Meanwhile, in a separate pan, melt the butter over medium/high heat then add the flour. Stir the mixture constantly to form a paste or roux. Add the milk and continue to stir with a whisk until the mixture thickens. Add the reserved turnips and combine. Add salt and pepper to taste.
5. You may want to add a little extra milk as you may want a more thin consistency.
6. ENJOY!
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