One of the great things about having a roommate that can cook is the abundance of food in the apartment. Especially if the roommate is awesome and considerate and just like you in so many ways.
My roommate is a culinary student.
I eat her homework sometimes.
When she first started she was learning how to cut vegetables into weird shapes. I watched her mutilate a potato once. It was fascinating. Then we fried up the pieces of potato and made something tasty.
We like re-purposing things so nothing goes to waste.
She had some veggies that she no longer needed to practice on and told me to have my way with them.
Two artichokes. 2 bags of carrots. and 2 turnips.
The turnips were in need of some loving ASAP. So I tried to think of something different.
pureed turnips. Definitely not… that sounds a lot like mashed potatoes and I have had enough of those to last me till Thanksgiving.
Turnip fries. Meh. Not feeling it.
Scalloped Turnips… hmm. There’s an idea. And what do ya know, i have ALL the ingredients on hand (plus some milk thats about to go bad)
While searching for a recipe guideline, i came across a site from the UK that had quite a bit of recipes for just turnips. So i gave it a whirl.
The fun part was converting all the measurements!
Ingredients (Mr. Neeps recipe with my alterations):
3 medium turnips, peeled and thinly sliced (I uses TWO turnips)
2 tablespoons butter or margarine (Butter baby. always butter)
2 tablespoons plain flour
3/4 pint milk (or 1.5 cups of non fat milk)
1 teaspoon salt (1.5 tsp..im hispanic- i like things a lil salty)
freshly ground pepper
4 to 5 ounces grated mild Cheddar cheese (1/2 extra sharp cheddar- its what i had lying around)
After slicing the turnips nice and thin, I boiled them in salted water for about 8 minutes. I wanted them fork-tender. After I drained them, i placed them in a lightly greased 2.5 quart casserole dish. As the turnips sat, i prepared a bechamel sauce to pour over the turnips. Preheat oven to 400*.
In a heavy sauce pot, heat the butter over a medium heat. Once the butter melts, slowly add in your flour and whisk. Its going to form a paste. Let the paste cook for 2-3 minutes, whisking constantly to prevent the roux from burning (this also cooks away that FLOUR taste and makes it nutty…sorta). With your whisk in hand, slowly pour in your milk. Lower your flame so as not to scald the milk. Whisk in a figure 8 motion. Season with salt and pepper.
Allow the bechamel sauce to simmer slightly over low heat for about 5-8 minutes and then add your cheese. Stir the cheese in using figure 8 motions.
Once the sauce is nice and thick (think alfredo sauce), pour the sauce over the turnips.
Tap the casserole dish to make sure the sauce fills every nook and cranny!
Cover. And Bake for 20-25 minutes. uncover and bake for 5 additional minutes.
When its done, allow it to cool slightly to let the turnips and sausage congeal a lil bit. Take a honkin spoonful and serve yourself.
It makes 6 servings… of 4 really big portions for me and my roommate.
what have you done with turnips lately?