Turnip-Potato Bake

To save time, use a food processor to slice onions, turnips, and potatoes.


8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 170
Caloriesfromfat 33 %
Fat 6.2 g
Satfat 2.6 g
Monofat 2.5 g
Polyfat 0.5 g
Protein 4.6 g
Carbohydrate 25.4 g
Fiber 3.6 g
Cholesterol 11 mg
Iron 1.4 mg
Sodium 183 mg
Calcium 77 mg


1 tablespoon olive oil
4 cups thinly sliced onion
5 garlic cloves, sliced
1 1/2 pounds turnips, peeled and cut into 1/4-inch slices
1 1/2 pounds baking potatoes, peeled and cut into 1/4-inch slices
Vegetable cooking spray
1 cup low-fat sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
2 (10 1/2-ounce) cans low-salt chicken broth
1/2 cup fresh breadcrumbs, lightly toasted


Heat the oil in a large skillet over medium heat. Add onion and garlic; sauté 20 minutes or until deep golden, stirring frequently.

Layer turnip slices, onion mixture, and the potato slices in a 13 x 9-inch baking dish coated with cooking spray. Combine the sour cream, salt, pepper, thyme, and broth in a 1-quart glass measure, and stir well. Microwave at high for 5 minutes or until hot. Pour over the vegetables.

Cover and bake at 425° for 30 minutes. Uncover; sprinkle breadcrumbs over casserole. Bake, uncovered, 1 hour or until the vegetables are tender.

November 1995