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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel the turnip, then dice into bite size chunks. Place the turnips into a saucepan and fill with water until it barely reaches the top of the turnips. Bring to a boil then cover. Simmer for 5 minutes. Drain the turnips. | 2. Place the turnips into the saucepan again and add water until almost covering the turnips. Add the sugar and combine. Bring to a boil then cover. Simmer until the turnips are fork tender then drain all of the water except for a small amount on the bottom of the pan. Reserve the turnips. | 3. *Note: The reason for boiling the turnips for the second time is to get rid of the bitterness. | 4. Meanwhile, in a separate pan, melt the butter over medium/high heat then add the flour. Stir the mixture constantly to form a paste or roux. Add the milk and continue to stir with a whisk until the mixture thickens. Add the reserved turnips and combine. Add salt and pepper to taste. | 5. You may want to add a little extra milk as you may want a more thin consistency. | 6. ENJOY! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rutabaga	1			51.8	12.068	1.5119999999999998	0.22399999999999998
butter	2	tablespoons		171.0	7.857	5.343	14.4
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
milk	1	cup		148.84	11.6632	7.686	7.9788
salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.