A big thanks to CSA member Cheryl for this lovely recipe using the turnip roots and greens:
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Creamed Turnips in Butter Sauce
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  1. Slice the turnips very thin and chop the tops roughly.  (I leave out the 2-3 inches of stem and the very top of the turnip bulb)
  2. Place all in a pot with a little water (1/4 inch in pot) and boil until the turnips are tender and water is almost gone.
  3. Turn off the heat and stir in 3/4 to 1 cup milk in the pot and season with salt and pepper to taste.
  4. Add 1/2 teaspoon of dry chicken base.
  5. Combine 3 T butter and 2 T flour in a microwave safe dish and microwave on high about 45 seconds until the mixture is bubbly.
  6. Stir the flour and butter together and add to the pot.   Cook and stir the mixture to make a light, buttery sauce.

“We love the turnips!”

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