spicy creamed turnips, barb's
Raiding Barb's recipe book!
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prep time
cook time
method
Stove Top
yield
8 serving(s)
Ingredients
- 1 1/2-2 pounds turnips, peeled and cut into 1/4 inch cubes
- 1/2 medium onion, cut into 1/4 inch cubes
- 3 cups water
- 1/2 cup butter (1 stick)
- 1/2 cup flour
- 2 cups milk
- 2 tablespoons white wine
- 1 tablespoon dijon mustard
- 1/2 teaspoon worcestershire
- 1/2 teaspoon salt
- 1/8 teaspoon hot pepper sauce
- 3/4-1 cup shredded sharp cheddar, optional
How To Make spicy creamed turnips, barb's
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Step 1Combine turnip and onion in large saucepan. Add water and bring to boil over high heat. Reduce heat to med-low and simmer until vegetables are tender, about 10 min. Drain well, reserving 1 cup liquid. Melt butter in large saucepan over low heat. Add flour and cook, stirring constantly, 3-4 min (do not brown). Add reserved cooking liquid, milk and wine. Increase heat to med-high, bring mixture to boil and simmer, stirring, 3-4 min. Stir in mustard, worcestershire, salt and pepper sauce and the vegetables. Serve immediately or transfer to 9 inch square baking dish and sprinkle with cheese, then bake at 350 degrees until melted, about 15 min.
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Step 2Can be prepared ahead of time without cheese, transferred to 9 inch baking dish, covered and refrigerated 1-2 days. Bake in 350 degree oven 45 min. If desired, stir after 45 min, sprinkle with cheese and return to oven another 15 min.
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