Spicy Creamed Turnips, Barb's

Spicy Creamed Turnips, Barb's Recipe

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Megan Stewart


Raiding Barb's recipe book!


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Stove Top


  • 1 1/2-2 lb
    turnips, peeled and cut into 1/4 inch cubes
  • 1/2 medium
    onion, cut into 1/4 inch cubes
  • 3 c
  • 1/2 c
    butter (1 stick)
  • 1/2 c
  • 2 c
  • 2 Tbsp
    white wine
  • 1 Tbsp
    dijon mustard
  • 1/2 tsp
  • 1/2 tsp
  • 1/8 tsp
    hot pepper sauce
  • 3/4-1 c
    shredded sharp cheddar, optional

How to Make Spicy Creamed Turnips, Barb's


  1. Combine 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.
  2. Can 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.

Printable Recipe Card

About Spicy Creamed Turnips, Barb's

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American

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