Braised Turnips in Cream Sauce

1/2 cup per serving

1 tsp olive oil
2 medium turnips
1 medium carrot
1 medium onion
1 Tbsp garlic, minced
1/4 tsp thyme
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1/2 Tbsp parsley, dried
2 tsp flour
1 cup water
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2 Tbsp white wine
1 tsp dijon mustard
1/3 cup sour cream, reduced fat
1/3 tspTabasco sauce
1/3 tsp black pepper
dash salt

1----Peel and julienne turnips (1/4") and parboil (bring to boil and boil for about 5 minutes, then drain -- do not parboil if substituting fresh, young, small turnips). Finely dice onion. Grate or roughly mince carrot. Mince garlic, if necessary.

2----On medium heat, heat oil in medium-sized pot. Add turnips, carrots, onion, thyme, and garlic. Cook, covered, for 3 minutes.

3----Add flour, parsley, and water; stir in flour completely before adding water. Bring to a boil and cook, partially covered, on medium-low heat for about 15 minutes or until turnips and carrots are tender.

4----Stir well, scraping the bottom completely. Then stir in all remaining ingredients and cook about 2 minutes more, uncovered.

Number of Servings: 8

Recipe submitted by SparkPeople user WAIT4IT.