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Turnip and Carrot Casserole Recipe

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This recipe for Turnip and Carrot Casserole is from 50th Anniversary August 28, 2020 Middleton-Klassen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups turnips, diced in 1 inch cubes
2 cups sliced carrots
1 cup water
¼ tsp. ginger
¾ tsp. salt

Sauce:
3 tbsp. butter
½ cup EACH diced white onion and celery
3 tbsp. flour
½ tsp. salt
¼ tsp. fresh ground pepper, or more to taste
Reserved water from cooking vegetables
Milk added to water to make 1½ cups liquid
1 cup grated cheddar cheese

Topping:
½ cup bread crumbs
½ cup toasted almonds
1 tbsp. melted butter
Directions:
Directions:
Cook the vegetables with the water, ginger and salt for 10 minutes. Drain the vegetables, reserving the water in a measuring cup. Add milk to the water to equal 1½ cups of liquid.
Saute the onion and celery in 3 Tbsp. of butter. Add the flour, salt and pepper to make a roue, whisking in the water and milk mixture to make a sauce. Allow to thicken, adding the grated cheddar and whisk until melted and smooth. Pour the cheese sauce over the vegetables and place in a greased casserole dish.
Blend the bread crumbs, almonds and remaining butter together and sprinkle over top.
Bake at 350º for 25 minutes.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 - 20 minutes
Personal Notes:
Personal Notes:
Can be made several hours in advance and left on the counter until ready to bake and serve.

 

 

 

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