Recipe by JenSmith
This is a delicious dish that goes well with most winter main dishes. It is very easy to make and is a good alternative to scalloped potatoes.
Top Review by Deborah K.
Great versatile dish. If you slice the turnips and onions if a food processor, it makes up very quickly. I do salt, pepper and light dot with butter each layer. Tw o or three tablespoons of skim milk instead of the broth make it richer, smooth out the turnips. Great place to us e left overs . Last night was asiago cheese, with the leftovers for breakfast. After a party, add deli sliced meats and cheese, into a sort of strata. I love this dish.
- 2 lbs turnips (about 6 large)
- 2 large onions, thinly sliced
- salt and pepper
- 1 chicken bouillon cube
- 1⁄2 cup boiling water
- 2 tablespoons butter or 2 tablespoons margarine
Directions See How It's Made
- Preheat oven to 400 degrees F.
- Peel turnips, cut in half lenthwise, then slice each half crosswise into thin slices.
- Arrange alternate layers of turnip and onion in a greased 2 1/2-quart casserole dish.
- Sprinkle lightly with salt and pepper.
- Dissolve bouillon cube in boiling water and pour over vegetables.
- Dot with butter or margarine.
- Cover casserole with foil or lid and bake 1 hour 15 minutes, or until turnips are tender.