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.

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