Prep 35 mins
Cook 30 mins
This was sent to me from the Clipping-Cooking e-mail list. I haven't tried it yet, but it is on my list for next week. Good for lowcarb eating. There are many different things that can be added to this, depending on your tastes. Even some kind of cooked meat to make a main dish casserole. Feel free to experiment.
- 2 lbs turnips, peeled and thinly sliced
- 6 ounces bacon, fried
- 2 tablespoons reserved bacon drippings
- 1 1⁄2 teaspoons sugar or 1 1⁄2 teaspoons Splenda sugar substitute
- Tabasco sauce, to taste
- 1 cup chicken broth
- 1 cup heavy cream
- salt and black pepper
- Preheat oven to 350º F.
- Butter a 1 1/2-quart casserole dish.
- Place turnips in a large saucepan with water to cover, bacon grease and Splenda.
- Bring to a boil, reduce heat to moderate, simmer till tender, about 20 minutes; remove from heat.
- Stir in a dash of Tabasco and crisp, crumbled bacon.
- Meanwhile, combine broth and heavy cream in a medium-size saucepan, bring to a low boil over moderate heat.
- Cook till slightly thickened, about 20 minutes.
- With a slotted spoon, transfer turnips to prepared casserole and pour cream mixture over top.
- Season with salt and pepper and bake 'til golden brown, about 30 minutes.
- Serve hot.