Rating: 4 stars
4 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

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

Recipe by Cooking Light November 1995

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Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

170 calories; calories from fat 33%; fat 6.2g; saturated fat 2.6g; mono fat 2.5g; poly fat 0.5g; protein 4.6g; carbohydrates 25.4g; fiber 3.6g; cholesterol 11mg; iron 1.4mg; sodium 183mg; calcium 77mg.
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