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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4-6 servings

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

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