Turnips and Green Peas in Cream Sauce
Rec.food.cooking/Carol Miller-Tutzauer1990
Yield: 6 servings
3 cup diced turnips
Water to cover
Salt
1 cup fresh or frozen green peas
1/4 lb butter
2 Tablespoons flour
2 cups milk
1/2 teaspoon white pepper
1/2 cup plain bread crumbs
1/2 cup grated Romano cheese
Place turnips in pot and cover with water. Add salt and boil for 10 minutes. Add green peas. Bring to a boil, cooking for 5 minutes. Remove from heat and drain off water. Pour into a baking dish and set aside.
Heat butter in saucepan; add flour, stirring constantly. Do not brown, just let the flour dissolve in the butter. Slowly add milk, stirring as it is added. Add white pepper; stir and cook until thick and creamy. Pour over turnips and peas.
Mix bread crumbs with Romano cheese and sprinkle over top of casserole.
Bake for 20 minutes in preheated oven (375 degrees F).
Rec.food.cooking/Carol Miller-Tutzauer1990
Yield: 6 servings
3 cup diced turnips
Water to cover
Salt
1 cup fresh or frozen green peas
1/4 lb butter
2 Tablespoons flour
2 cups milk
1/2 teaspoon white pepper
1/2 cup plain bread crumbs
1/2 cup grated Romano cheese
Place turnips in pot and cover with water. Add salt and boil for 10 minutes. Add green peas. Bring to a boil, cooking for 5 minutes. Remove from heat and drain off water. Pour into a baking dish and set aside.
Heat butter in saucepan; add flour, stirring constantly. Do not brown, just let the flour dissolve in the butter. Slowly add milk, stirring as it is added. Add white pepper; stir and cook until thick and creamy. Pour over turnips and peas.
Mix bread crumbs with Romano cheese and sprinkle over top of casserole.
Bake for 20 minutes in preheated oven (375 degrees F).
MsgID: 3114132
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Root Vegetables (50)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Root Vegetables (50)
Board: Daily Recipe Swap at Recipelink.com
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