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Turnip AuGratinSide Dishes
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Submitted by Judy T Mire
on Monday, September 13, 2004
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| Makes: | 6 servings |
| Prep Time: | 40 minutes |
| Cook Time: | 25 minutes |
| Ready In: | 1 hour, 5 minutes |
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Turnip Facts: Turnips become available in early September through mid November.It takes 30 days for maturity of the greens and 30-60 days for the roots. The plant will generally yield per 10 feet of row about 10 pounds of roots.
The weight of 1 bushel (without tops) is equal to 54 pounds
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| Ingredients |
| 3 pounds turnips (approximately 9 medium) |
1 tsp salt |
| 1 tsp sugar |
2 tbsp butter |
| 1 1/2 cup milk |
1 tsp salt or Tony Chachere's or other Cajun Seasonings or Season All , black pepper to taste |
| 2 tbsp flour |
3/4 cup shredded Cheddar cheese |
| 1/2 cup bread crumbs |
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| | | Directions | Peel turnips and cut in cubes. In a medium pot, boil the cut up turnips with salt and sugar in a pot with enough water to cover the turnips. Boil until tender about 10-12 minutes. Drain and set aside.
In a medium sauce pan, melt the butter, then add the milk, flour, salt, pepper, cheddar cheese and 1/4 cup bread crumbs. Mix in the turnips. Spray a generous amount of PAM to coat your 8x8 casserole dish. Spoon the mixture into the casserole dish. Sprinkle with the remaining bread crumbs. It does bubble so don't put all the way to top. Top with shredded cheese. Bake at 350 for 25-30 minutes.
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