While residing in Tennessee, I learned how to prepare turnips in the southern style. This dish tastes fantastic and is incredibly easy to make.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Ingredients
- 1 cup water
- 1 cube vegetable bouillon
- 3 cups peeled, cubed turnips
- ¼ cup minced onion
- 2 cloves garlic, minced
- 1 ½ tablespoons sour cream
- salt and black pepper to taste
- ½ cup shredded sharp white Cheddar cheese
- 1 teaspoon chopped fresh parsley for garnish
Instructions
- Place water and vegetable bouillon cube into a saucepan; bring to a boil. Cook until bouillon cube dissolves, about 1 minute. Stir in turnips, onion, and garlic; return to a boil and cook until turnips are tender, about 10 minutes. Reduce heat to a simmer and cook until most of the liquid has evaporated, 10 to 15 more minutes.
- Lightly stir in sour cream to coat turnips. Season with salt and pepper. Top with cheese and parsley.
Nutrition Facts
| Calories | 102 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 161 mg |
| Sugars | 4 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! Also good warmed up.
Came out great. I used chicken bouillon bcuz I didn’t have veggie; I added corn off the cob with ancho chili and also added red pepper flakes for a little kick.
Really good. keeper for sure.
Very tasty. I used pork bullion instead and added red pepper flakes to give it a little kick
Mmmm…so tasty! I doubt I ever fix plain, cooked turnips again. The sour cream and cheese really sets off the flavor. I didn’t have parsley, so I used oregano and thyme. Thanks!
I grew up eating turnips and I love them. At a recent trip to the market I bought some not realizing my husband had never had them and was less than enthused. So I jumped on my go to place, Allrecipes, and found this one. This recipe had 3 things my husband really likes, garlic, cheese and sour cream so I figured it was my best bet. Although I had to substitute with sharp cheddar since I didn’t have white cheddar. Husband and I both enjoyed these and will definitely make again.
I enjoyed this. I like turnips and don’t have too many recipes for them. I didn’t have sour cream, but used plain greek yogurt instead. Very nice side dish.
I loved this, it was tasty hot and the leftovers were good cold the next day too. I didn’t have vegetable bouillon, so I used beef stock, otherwise followed the recipe exactly.
I was looking for a turnip recipe that did not require potatoes as well. The sour cream and cheese made it possible. I added finely chopped kale and green leek tips for color. They can take the heat – I just added them later to preserve their color. I also added some grated parmesan just b/c I had it on hand. Normally I brown my turnips a bit and I did try at the end of this by dehydrating the mix as much as possible and then cranking the heat for a brief moment.
First time ever making turnips and I cook a lot!!
So I doubled this recipe and made it, itwas a hit. The next day I took the leftovers and sprinkled everything bagel seasoning over it and served cold, completely different and still delicious!
The family totally loved it! We did one switch up and used the Julianne tool to shred turnip. And sauted it with onion and garlic first.
No changes made it as per recipe and everyone loved it.
I loved it!! My husband loved it and my family were full and satisfied! The only thing I changed was, I didn’t add salt. I added celery salt ,and I added less shredded cheese. It was fantastic!!
Making this once again. Trying to work fresh veggies into our diet as much as possible. Never thought my husband would eat turnips, but he does now, thanks to this recipe. Really good! Really easy!
I made it as is with white turnips and will make it again.
It was good even when made with rutabagas. I think this would work with any root vegetable.
My first experience with turnips and my husband and I really liked it.
We did not have a vegetable bouillon cube so we substituted with a chicken bouillon cube. We also used chicken broth instead of water. In addition, the turnips were sliced into 3/8 inch slabs instead of cubes. and after cooking the turnips the sour cream and grated cheddar cheese were added at the same time and allowed to melt over the turnip slices. We thought this made a “prettier” presentation than what was shown in the pictures of the cubed turnips. We agree with others comments that this was an easy preparation and a great side dish using turnips. We will be making this dish again.
This recipe is wonderful! I changed nothing.
Will make again. Made a double portion – liquid did not boil down to almost none. Next time will not use as much water. My husband loves turnips and did not think he would like but he did.