Thanksgiving Day Creamed Turnips: A Taste of Tradition
I remember Thanksgiving at my grandmother’s house as a child. The scent of roasted turkey filled the air, mingling with the sweet aroma of pumpkin pie. But amidst all the culinary stars, there was one dish that always intrigued me: her creamed turnips. I wasn’t sure what to expect from this somewhat unassuming side dish, but one bite, and I was hooked. That rich, slightly sweet, and comforting flavor is one that I’ve come to cherish and recreate year after year.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 6
- Yield: 6 side dish servings
- Dietary Type: Vegetarian
Ingredients
- 1 large rutabaga (turnip)
- 2 tablespoons butter
- 2 tablespoons flour
- 1 tablespoon sugar
- 1 cup milk
- Salt to taste
- Pepper to taste
Equipment Needed
- Large saucepan
- Small saucepan
- Whisk
- Vegetable peeler
- Knife
- Colander or strainer
Instructions
-
Begin by preparing the rutabaga. Use a vegetable peeler to remove the outer skin. Once peeled, dice the rutabaga into bite-sized chunks. Aim for roughly uniform pieces to ensure even cooking.
-
Place the diced turnips into a large saucepan. Add water until it barely covers the turnips. Be careful not to overfill.
-
Bring the water to a boil over high heat. Once boiling, reduce the heat to a simmer, cover the saucepan, and let the turnips simmer for 5 minutes. This initial boiling helps mellow the turnip’s flavor.
-
After simmering, carefully drain the turnips using a colander or strainer. This removes the water and any initial bitterness.
-
Return the drained turnips to the saucepan. Add fresh water until it almost covers the turnips. Now, add the sugar.
-
Bring the water back to a boil over medium-high heat. Once boiling, reduce the heat to a simmer, cover the saucepan, and cook until the turnips are fork-tender. This usually takes about 10-15 minutes, depending on the size of the dice. To check for doneness, pierce a piece of turnip with a fork; it should slide in easily.
-
Once the turnips are fork-tender, drain most of the water, but leave a small amount at the bottom of the pan to prevent them from drying out. Set the turnips aside while you prepare the cream sauce.
-
In a separate, smaller saucepan, melt the butter over medium-high heat.
-
Once the butter is melted, add the flour. Immediately begin stirring the mixture constantly with a whisk. This creates a roux, the foundation of the cream sauce. Continue stirring until the flour is fully incorporated into the butter and the mixture forms a smooth paste.
-
Gradually add the milk to the roux, whisking constantly to prevent lumps from forming. Continue whisking until the mixture thickens into a smooth cream sauce. This may take a few minutes. The sauce should be thick enough to coat the back of a spoon.
-
Add the reserved turnips to the saucepan with the cream sauce. Gently stir to combine, ensuring the turnips are evenly coated in the sauce.
-
Season the creamed turnips with salt and pepper to taste. Start with a small amount and add more as needed, tasting as you go.
-
If you prefer a thinner consistency, you can add a little extra milk until you reach your desired consistency. Be careful not to add too much, as it can make the sauce too thin.
-
Serve hot and enjoy!
Expert Tips & Tricks
- For a richer flavor, try using browned butter for the cream sauce. Cook the butter over medium heat until it turns a nutty brown color, being careful not to burn it.
- A pinch of nutmeg or a dash of ground cloves can add warmth and complexity to the creamed turnips.
- If the cream sauce becomes lumpy, try using an immersion blender to smooth it out. Alternatively, you can strain the sauce through a fine-mesh sieve.
- The creamed turnips can be made ahead of time and reheated. Store them in an airtight container in the refrigerator for up to 3 days.
Serving & Storage Suggestions
Serve the creamed turnips hot as a side dish alongside your Thanksgiving turkey, ham, or other main course. They pair particularly well with roasted vegetables and cranberry sauce. For an elegant presentation, garnish with a sprinkle of fresh parsley or a drizzle of olive oil.
Leftover creamed turnips can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, stirring occasionally, until warmed through. You may need to add a splash of milk to loosen the sauce. Freezing is not recommended as the sauce may separate upon thawing.
Nutritional Information
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 120 kcal | 6% |
| Total Fat | 7g | 11% |
| Saturated Fat | 4.5g | 23% |
| Cholesterol | 20mg | 7% |
| Sodium | 150mg | 7% |
| Total Carbohydrate | 12g | 4% |
| Dietary Fiber | 2g | 8% |
| Sugars | 4g | – |
| Protein | 2g | 4% |
Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.
Variations & Substitutions
- For a dairy-free version, substitute the butter with a plant-based butter alternative and use almond, soy, or oat milk instead of cow’s milk.
- Add other root vegetables, such as carrots or parsnips, to the turnips for a more complex flavor.
- For a richer flavor, use heavy cream instead of milk in the cream sauce.
- A sprinkle of toasted breadcrumbs on top adds a nice textural contrast.
FAQs (Frequently Asked Questions)
Q: Can I use pre-cut turnips to save time?
A: Yes, pre-cut turnips are a great time-saver. Just make sure they are fresh and haven’t started to dry out.
Q: What if I don’t like the taste of turnips?
A: The initial boiling and draining helps to reduce the bitterness often associated with turnips. You can also add a touch more sugar to balance the flavor.
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the creamed turnips up to 3 days in advance. Store them in the refrigerator and reheat gently before serving.
Q: What is the best way to reheat leftovers?
A: Reheat the creamed turnips in a saucepan over low heat, stirring occasionally. Add a splash of milk if the sauce becomes too thick.
Q: Can I add cheese to this recipe?
A: Absolutely! A sprinkle of grated Parmesan or Gruyere cheese would add a delicious savory element to the dish. Add it after the turnips and sauce have been combined.
Final Thoughts
Thanksgiving Day Creamed Turnips is more than just a side dish; it’s a taste of tradition and a reminder of cherished family memories. I hope this recipe inspires you to create your own unforgettable moments around the table. Don’t be afraid to experiment with different variations and make it your own. And please, share your feedback – I’d love to hear how it turned out for you. Perhaps pair this creamy delight with a crisp white wine or a sparkling cider for the ultimate Thanksgiving experience. Happy cooking!