Creamed Turnips

Creamed turnips are a classic comfort food dish that combines the earthy flavors of turnips with a rich and creamy sauce. This dish has a history that goes back many centuries and is beloved for its simple yet satisfying taste.

The turnip, a root vegetable, has been cultivated for thousands of years and has a rich history in various cuisines. Originally native to Europe and Asia, turnips were a staple crop for many ancient civilizations, including the Greeks and Romans. They were easy to grow and provided essential nutrients, making them an important part of the diet.

The concept of “creamed” dishes, which involves cooking vegetables in a creamy sauce, became popular in European and American cuisines during the late 19th and early 20th centuries. It was a way to make vegetables more appealing, especially during colder months when fresh produce was limited.

Creamed turnips specifically gained prominence in American cuisine during this time, as turnips were a readily available and affordable vegetable. The creamy sauce added richness to the humble turnip, making it a comforting and flavorful side dish.

Today, creamed turnips remain a classic comfort food that’s enjoyed by people around the world. It’s often served as a side dish for holiday feasts and family gatherings, preserving its place in culinary tradition.

INGREDIENTS

• 4-5 medium-sized turnips, peeled and diced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk (whole milk or cream for a richer dish)
• Salt and pepper to taste
• Pinch of ground nutmeg (optional)
• Chopped fresh parsley for garnish (optional)

INSTRUCTIONS

1. Preparation:
   • Start by peeling the turnips and cutting them into small, bite-sized cubes. You can also slice them thinly if you prefer a different texture.
2. Boiling the Turnips:
   • Place the diced turnips in a large pot and cover them with water.
   • Add a pinch of salt to the water.
   • Bring the water to a boil and cook the turnips until they are tender when pierced with a fork. This usually takes about 15-20 minutes.
   • Drain the turnips and set them aside.
3. Creating the Cream Sauce:
   • In a separate saucepan, melt the butter over medium heat.
   • Stir in the flour to create a roux. Cook the roux for a minute or two until it turns a pale golden color.
4. Adding Milk:
   • Gradually whisk in the milk (or cream) to the roux, stirring continuously to avoid lumps.
   • Continue to cook and stir until the sauce thickens. This should take about 3-5 minutes.
   • Season the sauce with salt, pepper, and a pinch of ground nutmeg for added flavor if desired.
5. Combining Turnips and Sauce:
   • Add the cooked and drained turnips to the creamy sauce.
   • Stir gently to coat the turnips evenly with the sauce.
   • Let the mixture simmer for a few minutes to heat the turnips through.
6. Serve:
   • Transfer the creamed turnips to a serving dish.
   • Garnish with chopped fresh parsley if desired.

NOTES:

• Creamed turnips are a delicious side dish that pairs well with roasted meats, poultry, or as part of a vegetarian meal. This classic recipe brings out the sweet, slightly peppery flavor of turnips while adding a creamy and comforting twist. Enjoy!