Recipes – Tasty Turnips
Turnips are a great vegetable that are often forgotten in a Nutritional Balancing Program. Often I substitute turnips for potatoes in recipes as they have a similar texture and are not part of the night shade family.
1 vegetable, beef or chicken stock
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 raw milk Cheddar cheese or raw milk cheese of your choice
chopped fresh parsley for garnish (optional)
- Place the stock into a saucepan with the water, and bring to a boil over high heat. 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.