Cheesy Turnips

By Ron Ladouceur 2015-05-14

Key Points

Serving size: 204 grams
For the best buy, choose firm heavy turnips with smooth skins and no bruises. If the leaves are attached, they should not be wilted.
To prepare turnips, remove green tops. Scrub well. Turnips can be eaten raw or cooked.
To keep fresh, store unwashed turnips in the refrigerator for up to 2 weeks. Store turnip greens wrapped in a damp paper towel for 2-3 days.
Turnips contain vitamin C, which is good for fighting colds and healing cuts.

In a medium pot, place the chicken broth, turnips, onion and garlic.
Bring to a boil over medium high heat. Cook until the turnips are tender, about 10 minutes.
Reduce the heat to medium and cook until most of the liquid is gone, about 10-15 minutes more.
Stir in the sour cream. Add salt and pepper to taste. Top with the cheese. Enjoy!
Refrigerate leftovers.

Nutrition facts per serving

Photo Credit: “Turnip graitin with fresh parsley” by Stacy Spensley / CC BY 2.0