I didn’t put the names of the veggies used in this dish into the title on purpose. It is a yummy meal or side dish and could be made with a variety of vegetables and I didn’t want anyone to write it off because I chose to make it with turnips. For many people (including my father… sorry Dad!), turnips constitute an automatic no-go. I beg you to try the recipe anyway, changing the veggies if need be. If you can, though, try the turnips. You can’t even really tell they are turnips!
On to the recipe…
First, I chopped up carrots and turnips and simmered them in a little chicken broth to make them nice and soft.
I took them out of the pan and set them aside while I did the next step. I sauteed onion and celery in butter until tender.
I set THAT aside and sauteed shrimp in butter.
When they were ready, I added in the celery and onion mix along with a little flour, salt, and pepper.
When it was mixed together, I added in about a cup and a half of milk and the broth the root veggies cooked in to the pan.
I cooked it down until it was nice and thick.
When it was thick enough to coat the spoon, I shredded in lots and lots of cheddar cheese.
Topped with a little fresh parsley, this was so tasty and filling. I would DEFINITELY make it again.
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