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Turnip-Potato Bake

Yield 8 servings
To save time, use a food processor to slice onions, turnips, and potatoes.

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

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