Carrie G's Note:
This recipe has been a family favorite for years. It has been passed down from my grandmother and has since been requested every Thanksgiving holiday.
My Private Note
Units: US | Metric
- 1Peel the turnip, then dice into bite size chunks. Place the turnips into a saucepan and fill with water until it barely reaches the top of the turnips. Bring to a boil then cover. Simmer for 5 minutes. Drain the turnips.
- 2Place the turnips into the saucepan again and add water until almost covering the turnips. Add the sugar and combine. Bring to a boil then cover. Simmer until the turnips are fork tender then drain all of the water except for a small amount on the bottom of the pan. Reserve the turnips.
- 3*Note: The reason for boiling the turnips for the second time is to get rid of the bitterness.
- 4Meanwhile, in a separate pan, melt the butter over medium/high heat then add the flour. Stir the mixture constantly to form a paste or roux. Add the milk and continue to stir with a whisk until the mixture thickens. Add the reserved turnips and combine. Add salt and pepper to taste.
- 5You may want to add a little extra milk as you may want a more thin consistency.
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Nutritional Facts for Thanksgiving Day Creamed Turnips
Serving Size: 1 (114 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 77.5
- Calories from Fat 48
- Total Fat 5.3 g
- Saturated Fat 3.3 g
- Cholesterol 15.8 mg
- Sodium 53.8 mg
- Total Carbohydrate 5.9 g
- Dietary Fiber 0.0 g
- Sugars 2.1 g
- Protein 1.6 g