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Ingredients
- 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
Method
- 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.
