Cheesy Turnips and Carrots

This recipe comes from CSA garden member Wendy Manganiello. It is a great recipe for vegetables that will be coming into season soon.

Ingredients
3 cups diced peeled turnips
2 cups sliced carrots
1/4 teaspoon ground ginger
3/4 cup water
1 teaspoon salt, divided
1/2 cup chopped onion
1/2 cup diced celery
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon pepper
1 1/2 cups milk
1 cup shredded Cheddar cheese

Procedure
In a saucepan, combine turnips, carrots, ginger, water and 1/2 teaspoon salt. Cover and cook over medium-high heat for 10-15 minutes or until vegetables are tender; drain and reserve liquid. Set vegetables aside. In a skillet, saute onion and celery in butter until tender; stir in flour, pepper and remaining salt. Add milk and the vegetable liquid; bring to a boil. Cook and stir until thickened and bubbly. Stir in cheese until melted; stir in the vegetables and heat through.

Celery