Ingredients
3 cups chopped peeled turnips2 cups sliced carrots1/4 teaspoon ground ginger3/4 cup water1 teaspoon salt, divided1/2 cup chopped onion1/2 cup diced celery3 tablespoons butter3 tablespoons all-purpose flour1/4 teaspoon pepper1-1/2 cups whole milk1 cup shredded cheddar cheese
Preparation
In a large saucepan, combine turnips, carrots, ginger, water and 1/2 teaspoon salt. Cover and cook over medium-high heat for 10-15 minutes or until vegetables are tender; drain and reserve liquid. Set vegetables aside.
In a large skillet, saute onion and celery in butter until tender; stir in the flour, pepper and remaining salt. Add milk and the vegetable liquid; bring to a boil. Cook and stir until thickened and bubbly. Stir in cheese until melted; stir in vegetables and heat through.
