Tennessee Turnips Supreme

I'm not much of a turnip fan. Oh, I discovered a few ways to enjoy them during last year's CSA season, but I definitely am not seeking them out on my own. That may all change. This recipe is delicious! Even one of the kids pronounced it delicious!! (can you hear those exclamation points in a 7-year-old's tone of voice?) The original recipe on Allrecipes is called Southern Turnips Supreme, but since the author of the recipe cites Tennessee in her description, and since my turnips are FROM Tennessee, I've changed the name :-). Note: we had good, fresh turnips from the Colvins (about 3 inches in diameter), not ones that had been stored a long time. That probably changes the dish a bit since older, bigger turnips are more fibrous.

Tennessee Turnips Supreme
~from allrecipes

• 1 cube vegetable bouillon*
• 1 cup water*
• 3 cups peeled, cubed turnips
• 1/4 c. minced onion
• 2 cloves garlic, minced
• salt and pepper to taste
• 1 1/2 T. sour cream
• 1/2 c. shredded sharp white Cheddar cheese
• chopped fresh parsley for garnish

*You may also use a cup of chicken or vegetable stock in lieu of these two ingredients.

1. 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. 
2. Stir in the turnips, onion, and garlic, return to a boil, cover, reduce heat slightly, 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.
3. Lightly stir in the sour cream to coat the turnips. Sprinkle with salt and pepper, and top with shredded Cheddar cheese and parsley.

 ~Serves 4