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| Southern Turnip Supreme |
"I discovered this while living in Tennessee. The recipe is very simple, and it tastes great!"
Ingredients :
- 1 cube vegetable bouillon
- 1 cup water
- 3 cups peeled, cubed turnips
- 1/4 cup minced onion
- 2 cloves garlic, minced
- salt and black pepper to taste
- 1 1/2 tablespoons sour cream
- 1/2 cup shredded sharp white Cheddar cheese
- chopped fresh parsley for garnish (optional)
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 35M |
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- 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.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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