Turnip with Bechamel Sauce
6 servings
50 minutes
Turnip in béchamel sauce is a classic dish of Greek cuisine that combines the tenderness of root vegetables with the sophistication of French sauce. The turnip, cooked until soft, absorbs the creamy-milky smoothness of the béchamel sauce enriched with aromatic nutmeg. The light spiciness of egg yolks adds richness to the dish, making it tender and warming. This dish is perfect as a standalone side or a warm winter dinner. Greek cuisine is known for its simplicity and richness of flavors, and turnip paired with classic sauce gains a new sound—delicate and velvety—leaving a pleasant aftertaste. Traditionally served hot to allow the sauce to fully reveal its aroma and texture to provide true gastronomic pleasure.
1
Wash and clean the turnip, cut it into slices. Bring salted water to a boil in a large pot, add the turnip, and cook for 10 minutes. Then drain the water.
- Turnip: 2 kg
- Salt: to taste
2
Melt butter with sunflower oil in a pot, mix in flour and cook for 2 minutes, then slowly pour in milk while stirring constantly, and cook for another 5 minutes. Add salt, turnip, and freshly grated nutmeg. Mix well and cook for 25 minutes until the turnip is soft.
- Butter: 25 g
- Sunflower oil: 2 tablespoons
- Wheat flour: 2 tablespoons
- Milk: 450 ml
- Turnip: 2 kg
- Nutmeg: pinch
3
Beat the egg yolks and mix in a little of the liquid in which the turnip is cooked, then add to the pot. Serve immediately.
- Egg yolk: 2 pieces