Serves: 6
Total Calories: 363

2 pounds turnips small white or young rutabagas, peeled and diced
1 cup chicken broth (your own or canned)
Cream sauce:
3 tablespoons butter or margarine
3 tablespoons flour
1 cup milk
1 cup half and half
Salt and freshly ground pepper to taste
2/3 cup Swiss cheese grated natural
2 tablespoons round buttery crackers crumbs
1 tablespoon butter or margarine

Heat oven to 425° F. Cover turnips or rutabagas with water and bring to boil boil 5 minutes, drain. Add chicken broth to turnips or rutabagas. Simmer until very tender drain.

Melt butter or margarine in saucepan. Add flour cook, stirring for 3 minutes. Add milk and half-and-half continue to cook, stirring until sauce thickens, about 10 minutes. Add salt, pepper, and cheese stir until melted. Add turnips and combine. Turn into greased 2-quart baking dish. Top with cracker crumbs dot with butter or margarine. Bake for 10 minutes or until well browned.

Note: If refrigerated before serving, return to room temperature and bake until heated through and well browned on top.

Nutritional Facts:

Serves: 6
Total Calories: 363
Calories from Fat: 171

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