I've been using an organic produce delivery service for a couple years and love it, but this winter there have been turnips in almost every box, including this week's.
Last week I made the recipe below (from Allrecipes.com) and it was great, but I need more ideas. We're getting souped out from lots of winter soups, so non-soup ideas are especially welcome.
Cheesy Turnips and Carrots
(from Allrecipes.com)
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
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.
(Note, I stuck it in a casserole dish and baked it at 350 for a while after cooking. I also omitted the ginger and used vegetable broth instead of water.)
Last week I made the recipe below (from Allrecipes.com) and it was great, but I need more ideas. We're getting souped out from lots of winter soups, so non-soup ideas are especially welcome.
Cheesy Turnips and Carrots
(from Allrecipes.com)
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
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.
(Note, I stuck it in a casserole dish and baked it at 350 for a while after cooking. I also omitted the ginger and used vegetable broth instead of water.)
