I recently came across a hundred-year-old recipe for Creamed Turnips, and decided to give it a try. Creamed Turnips makes a lovely side dish. I served them with pork chops, and the earthy sweetness of the turnips immersed in a velvety cream sauce perfectly complemented the meat.
Here’s the original recipe:
One teaspoon of salt seemed like a lot of salt for the Cream Sauce, so I only used 1/2 teaspoon.
Here’s the recipe updated for modern cooks:
2 pounds turnips
1 tablespoon butter
1 tablespoon flour
1 cup milk
1/2 teaspoon salt
Peel the turnips, and cut into 1/2-inch cubes. Put the cubed turnips in a saucepan, and cover with water. Bring to a boil using high heat, then reduce heat and simmer until tender (about 15 minutes). Remove from heat, drain, and put in serving bowl.
In the meantime, melt butter in another saucepan. Stir the flour into the butter. While stirring constantly, slowly pour in milk and bring to a boil over medium heat. Add salt and pepper, then reduce heat and continue boiling for 2 minutes while stirring constantly. Pour cream sauce over the turnips.
36 thoughts on “Old-fashioned Creamed Turnips”
If I were served this dish, I would taste a teaspoonful. I’ve never yet been tempted to eat more than that. We were served turnips every Thanksgiving, prepared by someone who was a terrible cook. I’m sure your dish is a thousand times better.
I had to laugh at your comment. That can really ruin a food choice.
A cook’s skill (or lack of it) can really affect which foods we like.
So true. Preparing turnips and certain kinds of greens requires a skill, but if you eat them when done well, they are superb–in my opinion of course. 🙂
I agree- Turnips when done well are very tasty.
That’s how I felt about Brussels sprouts for a long time…
I read somewhere that most Brussels Sprouts are less bitter now than what they once were. Something about plant breeders figuring how how to reduce the bitterness.
Oh, that is fascinating! It sure makes sense, because different cooking techniques should make that much difference in bitterness.
I think that we all have some foods that we’ll just never like. 🙂
Turnips were never on our family table, but when the kids were small, a book I had recommended always adding them to vegetable soup. I started doing so and continue to. I also include them when I roast winter vegetables. But this sounds interesting. I may try it!
Turnips are a nice additional to soups and winter vegetable mixtures. I think that you’d like this recipe. It’s easy to make.
I have pork tenderloin and turnip on my called-in shopping list. A heavenly feast is in my very near future.
Mmm. . . it sounds good. I hope that you enjoyed the turnip recipe.
This sounds really delicious! Perfect for Thanksgiving! My family would eat just about any vegetable with a cream sauce atop!
Cream sauce dresses up so many vegetables.
A must around my family’s table! The one side we can’t do without on any holiday is cauliflower and cheese sauce!
This sounds lovely. I only tend to cook turnips at Christmas, I mash them with carrots.xxx
Your comment reminded me of how my mother used to mash turnips with potatoes.
That is a simple interesting recipe..
Sometimes simple is best.
I have had this before and it is very tasty!!!
It’s a nice classic recipe.
Now this one sounds good to me!
I’ve only ever had them mashed… This sounds like it might be better.
I was pleased with how this recipe turned out.
How do you make them mashed? My Mom passes away and I never got the recipe.
Here’s the link to the post that I did that contains the Mashed Turnips recipe.
I’ve not heard of creamed turnips before! 🙂
I’m not sure why it isn’t more popular. The recipe turned out nicely.
I just received beautiful turnips in my farm-to-table box and I just might give this recipe a go!
You should give it a try. I think that you’d like it.
Do they have the tang that raw turnips have or does the cream sauce mellow the flavor?
The cooking and cream sauce reduced the tang. There is a little tang, but not too much.
My husband and I both enjoy turnips and this recipe sounds good. k
If you like turnips, you’d enjoy this recipe.