The turnips have been out in full force lately, and I got a little bit backlogged with them. So this last week I made a turnip soup (because my kids will eat any blended soup, no problems), and still had a bunch to tackle. I came across this recipe, which was from Taste of Home, and I figured that perhaps with all the cheese it might make the turnips go down a bit easier.
It kind of worked. It was almost a total no-go with the kids, who would only eat the carrots out of it. And we thought it was fine. It’s another turnip option anyway. This week, I have plans to hide them in a lasagna with sausage and mushrooms, which I think will be more successful…
- 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 all-purpose flour
- 1/4 teaspoon pepper
- 1-1/2 cups milk
- 1 cup (4 ounces) shredded cheddar cheese
- 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.
- 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.