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

3cTurnips; diced, peeled
2cCarrots; sliced
1/4tsGinger, ground
3/4c;water
1ts;salt; divided
1/2cOnion; chopped
1/2cCelery; diced
3tbButter/margarine
3tbFlour
1/4tsPepper
1 1/2cMilk
1cCheese, 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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