A couple years ago I zealously ordered 5 pounds of turnips through the food co-op. I avoided them so long they eventually became expensive compost fodder. A couple weeks ago, on some unfounded confidence, I decided to make a turnip side dish for our dinner party. Why not experiment at our first-ever dinner party? And, heck, why not do it with the turnip—the underdog of the root vegetables?
These spicy creamed turnips were delicious and unique. I think they were a hit among the dinner guests, or they just lied to make me feel good.
Spicy Creamed Turnips
from Cooking with Bon Appétit
:: 1 1/2 to 2 pounds turnips, peeled and cut into 1/4-inch cubes
:: 1/2 medium onion, cut into 1/4-inch cubes
:: 3 c water
:: 1/2 c (1 stick) butter
:: 1/2 c all-purpose flour
:: 2 c milk
:: 2 T white wine
:: 1 T Dijon mustard
:: 1/2 t Worcestershire sauce
:: 1/2 t salt
:: 1/8 t hot pepper sauce (I used a 1/2 t of Vietnamese rooster sauce)
:: 3/4 to 1 c shredded sharp cheddar cheese (optional)
Combine turnip and onion in large saucepan. Add water and bring to a boil over high heat. Reduce heat to medium low and simmer until vegetables are tender, about 10 minutes. Drain well, reserving 1 cup liquid.
Melt butter in large saucepan over low heat. Add flour and cook, stirring constantly 3 to 4 minutes (do not brown). Add reserved cooking liquid, milk, and wine. Increase heat to medium high, bring mixture to boil and simmer, stirring 3 to 4 minutes. Stir in mustard, Worcestershire, salt, pepper sauce, and vegetables. Serve immediately or transfer to a 9-inch square baking dish, sprinkle with cheese and bake at 350˚ until cheese is melted, about 15 minutes.
Can be prepared ahead without cheese, transferred to 9-inch square baking dish, covered, and refrigerated for 1 to 2 days. Bake in 350˚ oven for 45 minutes. If desired, stir after 45 minutes, sprinkle with cheese and return baking dish to oven for another 15 minutes.
My notes: Next time I make this I won’t peel the turnips. Why not take a shortcut and add nutrition at the same time?
Since I rarely have white wine on hand, I always use crappy cooking wine when recipes call for white wine.
I am shocked to say that I don’t think the cheddar cheese is necessary in this recipe. I’ll leave it off next time.