Reviewed: Nov. 11, 2009

This was wonderful. Recipe turned out perfectly. The sauce was rich but not TOO rich. The next day I mixed the leftovers with some tuna and macaroni noodles - made an AWESOME tuna casserole!

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taliac

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Reviewed: Nov. 8, 2009

I really did not like this very much -- vegetables in a cheesy roux. Not only was the taste of the vegetables completely lost in the thick sauce, but the turnips and the carrots cooked at a different rate, so the turnips were too mushy when the carrots were done. Next time I will try to roast the turnips or make a turnip mash in order to get the flavor of the turnip. I gave the dish 3 stars instead of 2 because I feel like I should have known better -- this is just not my kind of dish.

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Lara

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Reviewed: Nov. 6, 2009

This got a thumbs up from my family. Very good way to utilize turnips.

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Old-Fashioned Chef

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Reviewed: Oct. 26, 2009

I substituted whole wheat flour & olive oil for the butter to test it out and MMM this may be my new favorite comfort food! I have the feeling I will be making adaptations of the sauce to go on a lot of veggies!!

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Auroralvr

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Morrisville, North Carolina, USA

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Reviewed: Aug. 23, 2009

This took me for a trip down memory lane; when I was a child, my mother used to make this as a stew, (no cheese) adding much more cooking liquid from adding potatoes, peas, beans all the goodness of the garden. Sop it all up with fresh homemade crusty bread. Thank You Sandra for the savoury memory

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dinomomasaur

Cooking Level: Expert

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Reviewed: Jun. 16, 2009

I received a bunch of turnips from my CSA and didn't have a clue what to do with them. This recipe is wonderful! I didn't have any celery, so I subbed two stalks of swiss chard since my CSA gave me that as well (without a clue what to do with it either!). I used skim milk and 2% cheddar. Delicious! (Additional note: I didn't get much water from the veggies and the sauce's thickness was perfect).

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love my kids

Cooking Level: Intermediate

Living In: Overland Park, Kansas, USA

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Reviewed: Mar. 14, 2009

This was pretty good. I could see myself using the sauce on a lot of different things. It did tend to hide the turnip rather than showcase it, but still wasn't a bad way to prepare them.

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EuroGirl6

Cooking Level: Intermediate

Home Town: Ridgeway, Iowa, USA

Living In: Lawrenceville, Georgia, USA

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Reviewed: Mar. 8, 2009

I thought it was too cheesy. Next time I'll halve the cream sauce part for a slighly simpler, and healthier, dish. However, my 4 year old was crazy for her turnips and carrots!

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mloz

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Reviewed: Jan. 12, 2009

no celery or cheddar so i subbed green onions and skim mozzarella. thickened nicely and was creamy and delish. the turnips were a bit bitter, but it's my first time cooking them so perhaps that's natural. thanks!

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sugarspicenails

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Reviewed: Oct. 27, 2008

I love both turnips and carrots, but my grandchildren don't like turnips. I seen this recipe and decided to try it. Made it just as the recipe called for and we all thought it was delicious. A unique way to combine two really great vegetables. Will make it over and over again.

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Joan Stroud

Cooking Level: Intermediate

Home Town: Sault Ste. Marie, Ontario, Canada

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Reviewed: Oct. 11, 2008

Excellent recipe. We added boiled brussels sprouts and it was delicious!

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CONCIA

Cooking Level: Intermediate

Home Town: Longmont, Colorado, USA

Living In: Durham, North Carolina, USA

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Reviewed: Jul. 3, 2008

I needed a turnip recipe & this was very good. Next time I may replace the ginger with some dried mustard. I joined a CSA for healthy eating and here I go cooking the veggies in butter and cheese-- Next time I'll try to cut back on both. I liked the slight crunch of the celery.

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LOUISEANDTHEMARTINS

Cooking Level: Intermediate

Home Town: Kinnelon, New Jersey, USA

Living In: Westport, Connecticut, USA

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Reviewed: Jun. 25, 2008

Really tasty! I decreased the amount of cheddar to a little over a half cup (all I had on hand) and it was still very cheesy!

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Diz

Cooking Level: Intermediate

Home Town: Sarasota, Florida, USA

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Reviewed: Apr. 26, 2008

made it with broccoli instead of celery since I didn't have any. Easy to make. Thanks!

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Hamster67

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Reviewed: Apr. 22, 2008

I used reduced fat cheese, skim milk and also replaced the butter with olive oil. Awesome recipe. Even my daughter liked it.

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Pshthedayzees

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Reviewed: Jan. 30, 2008

Pretty good, I liked the combination of turnips and carrots. The turnips do get a bit lost, though. It is more of a recipe to disguise them than play to them. Next time, I would make the cheese sauce without extra vege water, I found it too thin and without enough flavor. I think that just the milk and cheese would be much better!

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JaneArt

Cooking Level: Intermediate

Home Town: Clearwater, Florida, USA

Living In: Sarasota, Florida, USA

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Reviewed: Jan. 12, 2008

This was quite tasty. My first time using turnips and I look forward to cooking them again. I made the dish early in the day and then put it in a 2 quart casserole dish in the fridge and cooked it in the oven for about 1/2 hour at 350 (until it was bubbly). It was terrific!

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happykid

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

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Reviewed: Dec. 26, 2007

WOW. Turnips made yummy. I get turnips every winter from my CSA, and struggle to find a recipe that makes them edible. This was wonderful! I didn't even have carrots. I also didn't have fresh ginger so I tossed a chunk of candied ginger in there, and just fished it out when the turnips were cooked.

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Pl@ntlady

Cooking Level: Intermediate

Home Town: Amherst, Wisconsin, USA

Living In: Lafayette, Colorado, USA

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Reviewed: Nov. 22, 2007

I normally do not like cheesy-vegetable recipes, but this was really good! Instead of putting the turnips & carrots back into the sauce, I put them in a baking dish, poured the sauce over and popped it in the oven for abut 15 or 20 minutes. I probably used a bit less cheese that what's called for but will make this the same way again. Nice to have another way to prepare turnips!

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Nov. 17, 2007

I found this recipe in a Taste of Home magazine years ago and have made it frequently since. It's an excellent side dish for holiday meals, especially if you're having company, as it makes quite a bit. I made the mistake once of doubling it, and we had way more than we could possibly eat. The cheese sauce is delicious and is a perfect compliment to the turnips and carrots. It's a delicious side dish, and one I'll continue to make for years to come.

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Elaine O'.

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Hollister, Missouri, USA

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Cheesy Turnips and Carrots

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