Béchamel Turnip:
INGREDIENTS ( Béchamel Turnip ):
2 cups cooked, mashed turnip 500 mL
- egg 1
- 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
- Mash the hot, cooked turnip with the egg, butter, savory, salt and pepper.
- To make the Béchamel Sauce, in a small saucepan, bring the milk, onion, cloves, peppercorns, carrot, bay leaf and parsley to a Remove from heat; cover and let sit for 15 minutes. Strain out all the solids.
- In a small saucepan, melt the butter over medium-low heat. Stir in the flour and heat for one 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.
- Pour sauce over Sprinkle cheese over sauce. Bake uncovered, at 350°F (180°C) for 30 minutes, or until bubbly and heated through.