Cheesy Turnips and Carrots Recipe

4 4 4
Cheesy Turnips and Carrots Recipe
Cheesy Turnips and Carrots Recipe photo by Taste of Home
Publisher Photo

Cheesy Turnips and Carrots Recipe

Read Reviews
4 4 4
Publisher Photo
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
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/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 whole milk
  • 1 cup 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.
Originally published as Cheesy Turnips and Carrots in Taste of Home December/January 1997, p35

Nutritional Facts

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

  • 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 whole milk
  • 1 cup shredded cheddar cheese
  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.
Originally published as Cheesy Turnips and Carrots in Taste of Home December/January 1997, p35

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCheesy Turnips and Carrots

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
2124arizona User ID: 845443 268400
Reviewed Jun. 25, 2017

"Turnips are not my favorite, but they're great in this recipe!!"

MY REVIEW
FredwinaD User ID: 6941276 36836
Reviewed Dec. 31, 2012

"I've made this for years. It's really easy and tasty. My family loves it."

MY REVIEW
Hannah0418 User ID: 1795891 36453
Reviewed Dec. 31, 2012

"mine turned out "soupy". did not like flavor - maybe because i'm not a turnip fan."

MY REVIEW
robitille User ID: 3930311 69663
Reviewed Jan. 26, 2011

"My family loves this recipe. It has become an often-requested favorite and a staple of family gatherings."

Loading Image