Title: Cheesy Turnips & Carrots
Categories: Vegetable Check
Yield: 4 Servings

3	c	Turnips; diced, peeled
2	c	Carrots; sliced
1/4	ts	Ginger, ground
3/4	c	;water
1	ts	;salt; divided
1/2	c	Onion; chopped
1/2	c	Celery; diced
3	tb	Butter/margarine
3	tb	Flour
1/4	ts	Pepper
1 1/2	c	Milk
1	c	Cheese, cheddar; shredded
		_(4 oz)

In a 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 skillet, saute onion and celery in butter until tender; stir in 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 the vegetables and heat through.

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