Turnips and Veggies au Gratin

This is a very different dish, a fine way to prepare turnips, and just a little bit fancy.

1¼ c boiling water

1 tsp salt

1 small turnip cut into finger strips

1 large onion, quartered

1 c celery, cut into half-inch slices

½ green pepper, cut into strips

2 tb cornstarch

¼ c cold water

1 tb butter

½ c grated cheddar cheese

Bring water to boil, add salt.

Add turnip and onion; cook gently, covered, for 15 minutes.

Add celery and green pepper and cook till all are tender-crisp.

Drain and reserve liquid in another pot. Keep drained veggies warm. (You should have 1 c drained liquid.)

Stir cornstarch with ¼ c cold water and make a paste. Add to reserved liquid.

Stir in cheese and butter. Stir till melted and add veggies. Heat thoroughly.

*Reprinted from Veggie Mania, by Cathy Prange and Joan Pauli