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)

 

  1. 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.
  2. Lightly stir in the sour cream to coat the turnips. Sprinkle with salt and pepper, and top with shredded Cheddar cheese and parsley.