By Diane Riehm Inspired by Holly Nilsson
Extra Thoughts: Turnips can be bitter when eaten raw, but become milder and slightly sweet when cooked. Feel free to add protein such as chicken or ham.
Food Prep: Place the potatoes and turnips in the crockpot and cook ahead of time. This helps to pull the meal together quickly so you’re ready to go!
Ingredients:
1 tablespoon butter
1 onion diced
2 pound bag turnips, peeled
2-3 medium potatoes, peeled
1 granny smith apple, peeled
2 cups chicken broth or vegetable broth
¾ teaspoon salt or to taste
3-4 garlic cloves, minced
⅓ cup sour cream
2 teaspoons dried parsley
Shredded cheese for garnish
Directions:
1. Combine butter, onion, garlic, and apple in a medium saucepan and cook over medium heat until tender.
2. Meanwhile, dice turnips and potato, into 1″ cubes.
3. Add all ingredients except sour cream to the saucepan. Bring to a boil, reduce heat to simmer and cook covered 12-14 minutes or until all vegetables are very tender. (if you cooked your potatoes and turnips ahead of time, no need to cook this long, just warm through)
4. Using a hand blender or a regular blender*, blend until smooth (see notes for regular blender).
5. Stir in sour cream and parsley, heat through for 2-3 minutes
6. Garnish with cheese and croutons if desired.