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Cheesy Turnips and Carrots

Cheesy Turnips and Carrots
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
4-6 ServingsPrep/Total Time: 30 min.

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.
© Taste of Home 2013

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Cheesy Turnips and Carrots (continued)

Nutrition 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.
© Taste of Home 2013