Fresh Creamed Turnips 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. corinne cook Dec. 20, 2012 Comments 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.