To save time, use a food processor to slice onions, turnips, and potatoes.
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
How to Make It
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.
I'm not a turnip fan, but wanted to use the bunch that came in my farm bag. This recipe is excellent! I used plain yogurt instead of the sour cream, other than that followed the recipe exactly. I'm glad I had a food processor to slice up everything.
I've made this twice with my homegrown turnips and it is fantastic! The only thing I did different was to use panko instead of breadcrumbs and didn't toast them. You must let the casserole bake as directed to reduce the liquids and concentrate the flavors. With two people working on this, it doesn't take that long. Takes a lot more time with one person but worth the effort if you like nice, sweet turnip dishes.
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