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Ingredientes
- 1Â 1/2 c. whipping cream
- 14Â 1/2 ounce low sodium chicken broth
- 4 tsp chopped garlic
- 1Â 1/2 tsp dry sage
- 1 c. Maytag bleu cheese crumbled
- 2Â 1/4 lb russet potatoes peeled & halved thinly slice
- 1Â 1/4 lb turnips peeled & halved thinly sliced
Direcciones
- Preheat oven to 375. Simmer whipping cream, chicken broth, garlic and sage in heavy medium saucepan till slightly thickened, about 5 min. Add in blue cheese and stir till melted. Remove from heat.
- Combine potatoes and turnips in large bowl. Season with salt and pepper. Arrange half of potato mix in 13 x 9 x 2-inch glass baking dish. Pour half of cream mix over. Repeat layering with remaining potato mix and cream mix. Bake till vegetables are tender, about 1 hour 15 min. Let stand 15 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 8 servings | |
| Calories 205 | |
| Calories from Fat 77 | 38% |
| Total Fat 8.82g | 11% |
| Saturated Fat 5.32g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 69mg | 3% |
| Potassium 709mg | 20% |
| Total Carbs 28.47g | 8% |
| Dietary Fiber 2.8g | 9% |
| Sugars 3.08g | 2% |
| Protein 4.83g | 8% |
