Ingredients:
Directions:
Place the vegetable bouillon cube into a saucepan with the water, and bring to a boil over high heat. Cook until the bouillon cube dissolves, about 1 minute. Stir in the turnips, onion, and garlic, return to a boil, and cook the mixture until the turnips are tender, about 10 minutes. Reduce the heat to a simmer, and cook until most of the liquid has been evaporated, 10 to 15 more minutes.
Lightly stir in the sour cream to coat the turnips. Sprinkle with salt and pepper, and top with shredded Cheddar cheese and parsley.
I've never tried a turnip, but this recipe sounds pretty yummy. This may make it to the table next week as a "new" dish. Tony & the girls never know what's next! :-)
ReplyDeleteDid you serve it as your main dish or was it used as a side dish?
Jody
I like to have a few meals a week with no meat, so I served it with a cabbage salad and called it a meal!
ReplyDelete