Recipe by Carrie G
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.
Top Review by Zonydad
Recipe calls for one turnip. The ones I had were rather small so Used two and doubled the white sauce recipe. Shoulda listened. One turnip would have been adequate and had way too much cream sauce. Next time I'll be careful not to overcook the turnips while I'm stirring the white sauce. Other than that it was very good and easy to make for this amateur cook. Will try it again.
- 1 rutabaga (Turnip)
- 2 tablespoons butter
- 2 tablespoons flour
- 1 tablespoon sugar
- 1 cup milk
Directions See How It's Made
- Peel 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.
- Place 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.
- *Note: The reason for boiling the turnips for the second time is to get rid of the bitterness.
- Meanwhile, 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.
- You may want to add a little extra milk as you may want a more thin consistency.