Elevate your dining experience with our amazing Bechamel Turnips! This indulgent side dish features tender turnips smothered in a rich béchamel sauce, creating a delightful balance of flavors and textures. Perfect for holiday feasts, family dinners, or any special occasion, this easy-to-follow recipe will impress your guests and make turnips a star on your table. Discover tips for perfecting your béchamel and variations to suit your taste. Enjoy a luxurious, comforting side that complements any main course!
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Amazing Bechamel Turnips: A delicious and Rich Side Dish
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"Experience the richness of our Bechamel Turnips, a creamy and indulgent side dish that transforms tender turnips into a culinary delight. Perfect for holidays or special dinners, this easy recipe features a luxurious bechamel sauce that adds depth of flavor and sophistication. Impress your guests and elevate your meals with this comforting and elegant dish!"
Equipment
Peeler: For peeling the turnips before cooking.
Knife and Cutting Board: To chop the turnips into even pieces for uniform cooking.
Saucepan: For preparing the bechamel sauce.
Whisk: To mix the sauce smoothly and prevent lumps.
Measuring Cups and Spoons: For accurately measuring ingredients like milk, flour, and butter.
Baking Dish: To combine and bake the turnips with the bechamel sauce.
Oven Mitts: For safely handling hot cookware.
Spoon or Spatula: For mixing the turnips with the bechamel and serving.
Optional Tools
Colander: For draining the turnips after boiling.
Blender or Food Processor: If you prefer a smoother bechamel sauce.
Ingredients
2 cups cooked, mashed turnip 500 mL
1 egg 1
2 tbsp. butter 30 mL
1 1/4 tsp. savory 6 mL
1/2 tsp. salt 2 mL
1/4 tsp. pepper 1 mL
Béchamel Sauce:
1 cup milk 250 mL
1 small onion, peeled and quartered 1
5 whole cloves 5
4 peppercorns 4
1 small carrot, chopped 1
1 bay leaf 1
2 sprigs of parsley 2
3 tbsp. butter 45 mL
3 tbsp. flour 45 mL
1/2 cup grated cheese for topping 125 mL
Instructions
1
Mash the hot, cooked turnip with the egg, butter, savory, salt and pepper.
2
To make the Bechamel Sauce, in a small saucepan, bring the milk, onion, cloves, peppercorns, carrot, bay leaf and parsley to a boil. Remove from heat; cover and let sit for 15 minutes. Strain out all the solids.
3
In a small saucepan, melt the butter over medium-low heat. Stir in the flour and heat for one minute. Gradually whisk in a cup (250 mL) of the strained milk, whisking to keep it smooth. Bring to a boil, reduce heat and simmer gently for about five minutes, to cook the flour
4
Pour sauce over turnip. Sprinkle cheese over sauce. Bake uncovered, at 350°F (180°C) for 30 minutes, or until bubbly and heated through.