Fresh Creamed Turnips

Staff Photo by LIZ CONDOLook for small turnips to make Fresh Creamed Turnips. They provide a sweeter, milder taste than larger turnips. Show caption
Staff Photo by LIZ CONDOLook for small turnips to make Fresh Creamed Turnips. They provide a sweeter, milder taste than larger turnips.

ADVOCATE-TESTED RECIPE

Fresh Creamed Turnips

Serves 6. Recipe is from Corinne Cook.

About 2½ lbs. small to medium turnips (about 7 or 8)

Water

1 tsp. salt

1 tsp. sugar

2 tbls. butter

2 tbls. flour

1 tsp. salt or to taste

Black pepper to taste

1½ cups milk

½ to ¾ cup grated Cheddar cheese

¾ cup bread crumbs

Fresh chopped parsley for garnish, optional

1. Peel and dice turnips. In medium saucepan, add about 1 inch of water. Stir in salt and sugar and bring to boil. Add turnips, cover and cook for about 12 minutes or until just tender; drain.

2. In separate saucepan, melt butter and blend in flour, salt and pepper. Over low heat, gradually whisk in milk, stirring constantly until mixture thickens and comes to a boil. Add the grated cheese. Taste for seasoning.

3. In 1½-quart baking dish, layer turnips, then cheese sauce. Sprinkle bread crumbs over the top.

4. Bake in preheated 350-degree oven for about 15 minutes or until heated through.

5. Garnish top with fresh chopped parsley if desired.