1tsp chicken bouillonI prefer Better Than Bouillon brand bouillon paste
1/4cupwateror more if mixture is too thick
Preheat oven to 350*
Peel and dice turnips into 1/2 -3/4 inch cubes (Larger cubes may require longer boiling).
Set a large saucepan of water to boil over high heat. Once boiling, add diced turnips and let boil for 25 min.
Meanwhile, In a medium saucepan saute onion in butter till soft. Add cream cheese and whisk until melted. Add water and chicken bouillon then whisk till fully incorporated. Remove from heat.
Fully drain turnips being sure to remove as much water from the pan as possible. Add the cream cheese mixture and stir to combine. Add the sour cream and stir to combine.
Add all but 1/2 cup of the shredded cheddar and stir to fully incorporate.
Spoon into a 2 quart baking dish (I used a rectangular glass baking dish that looks like a ‘mini- 13x9’) and spread into an even layer. Top with remaining 1/2 cup cheese (or more if you prefer) and bake at 350 for 30 min. Let rest for 5 minutes before serving.
Notes Makes 8 servings. Approx 212 calories, 18g fat, 7g protein and 5 net carbs per serving.