Rating: 4.5 stars
121 Ratings
  • 5 star values: 82
  • 4 star values: 30
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 2

I discovered this while living in Tennessee. The recipe is very simple, and it tastes great!

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

102 calories; protein 4.8g; carbohydrates 8.2g; fat 5.9g; cholesterol 17.2mg; sodium 160.9mg. Full Nutrition
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