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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.