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Cheesy Turnips and Carrots Recipe

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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

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Cheesy Turnips and Carrots Recipe

Prep/Total Time: 30 min.

Yield: 4-6 Servings

10 20 30

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 all-purpose flour
1/4 teaspoon pepper
1-1/2 cups milk
1 cup (4 ounces) shredded cheddar cheese

Directions

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.

Nutritional Facts 1 serving (1 cup) equals 211 calories, 13 g fat (9 g saturated fat), 44 mg cholesterol, 661 mg sodium, 16 g carbohydrate, 3 g fiber, 8 g protein.

Originally published as Cheesy Turnips and Carrots in Taste of Home December/January 1997, p35

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