"Milk-tasting turnips and carrots are wonderfully enhanced by ginger, onion and a mouth-watering creamy cheese sauce in this super side dish. The serving bowl is always empty at the end of the meal. -- Sandra Melnychenko, Grandview, Manitoba"
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INGREDIENTS · 3 cups diced peeled turnips · 2 cups sliced carrots · 1/4 teaspoon ground ginger · 3/4 cup water · 1 teaspoon salt, divided · 1/2 cup chopped onion · 1/2 cup diced celery · 3 tablespoons butter or margarine · 3 tablespoons all-purpose flour · 1/4 teaspoon pepper · 1 1/2 cups milk · 1 cup shredded Cheddar cheese
DIRECTIONS 1.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.