Turnip-Potato Bake

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

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 170
  • Calories from fat: 33%
  • Fat: 6.2g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 4.6g
  • Carbohydrate: 25.4g
  • Fiber: 3.6g
  • Cholesterol: 11mg
  • Iron: 1.4mg
  • Sodium: 183mg
  • Calcium: 77mg


  • 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


  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.
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