Ingredients

  • 2 pounds turnips, peeled and thinly sliced
  • 1 cup heavy cream
  • 1 cup chicken broth, homemade or low-sodium canned
  • 1 tablespoon unsalted butter, melted
  • ½ teaspoon salt
  • 1 teaspoon freshly ground pepper
  • ¾ cups fresh bread crumbs, lightly toasted
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      395 calories; 26 grams fat; 15 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 5 grams dietary fiber; 11 grams sugars; 8 grams protein; 89 milligrams cholesterol; 1005 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Four servings

Preparation

  1. Place turnips in a saucepan. Cover with water and simmer gently over medium heat until tender, about 20 minutes. Meanwhile, pour the cream and chicken broth into a small saucepan. Bring to a boil and simmer over medium heat until it thickens slightly, about 5 minutes.
  2. Brush a baking dish with the melted butter. Using a slotted spoon, transfer the turnips to the dish. Add the cream mixture. Season with salt and pepper and top with bread crumbs. Bake until golden brown, about 15 to 20 minutes. Serve immediately.

50 minutes

Dining and Cooking