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.