Creamed Turnips
A simple and comforting side dish of creamed turnips, updated with modern techniques for a smoother and richer flavor.
Ingredients
- 2 pounds Turnips (About 3 cups cubed)
- 4 cups Water (For boiling)
- 1 teaspoon Salt (For boiling water)
- 4 tablespoons Butter (Unsalted)
- 4 tablespoons All-purpose flour
- 2 cups Milk (Whole milk recommended)
- 0.5 teaspoon Salt (To taste, for the sauce)
- 0.25 teaspoon White pepper (To taste, for the sauce)
- 0.125 teaspoon Nutmeg (Pinch, optional)
Instructions
- 1Wash the turnips thoroughly. Peel them and cut them into 1/2-inch cubes.
- 2Place the cubed turnips in a pot with 4 cups of boiling salted water (1 teaspoon salt). Cook for 20 minutes, or until the turnips are tender.
- 3Drain the cooked turnips in a colander or strainer.
- 4In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the milk, ensuring no lumps form. Continue to cook, stirring constantly, until the sauce thickens, about 5-7 minutes. Season with salt, white pepper, and a pinch of nutmeg (optional).
- 5Add the drained turnips to the white sauce and stir gently to combine. Heat through for a minute or two. Serve hot.