Carrots and Turnips in Cream Sauce
1 cp diced carrots
1 1/2 cps diced turnips
2 tbsp butter or fortified margerine or drippings
2 tbsp all-purpose enriched flour
1 cp milk
1 tsp salt
1/8 tsp pepper
1 - Put each vegetable in separate saucepan.
2 - Add 1/4 cp water to each one, bring to a quick boil
then simmer for 10 minutes until tender.
3 - Most of the liquid will be gone.
4 - Melt butter, margerine or drippings, blend in flour.
5 - Add milk, stirring constantly until thick.
6 - Add vegetables, season, then reheat and serve.