Turnip-Potato Bake

• 1 tablespoon olive oil
• 4 cups thinly sliced onion
• 5 garlic cloves, sliced
• 1 1/2 pounds turnips, peeled and cut into 1/4-inch slices
• 1 1/2 pounds baking potatoes, peeled and cut into 1/4-inch slices
• Vegetable cooking spray
• 1 cup low-fat sour cream
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried thyme
• 2 (10 1/2-ounce) cans low-salt chicken broth
• 1/2 cup fresh breadcrumbs, lightly toasted

1. Heat the oil in a large skillet over medium heat. Add onion and garlic; saute 20 minutes or until deep golden, stirring frequently.
2. Layer turnip slices, onion mixture, and the potato slices in a 13 x 9-inch baking dish coated with cooking spray. Combine the sour cream, salt, pepper, thyme, and broth in a 1-quart glass measure, and stir well. Microwave at high for 5 minutes or until hot. Pour over the vegetables.
3. Cover and bake at 425u0b0 for 30 minutes. Uncover; sprinkle breadcrumbs over casserole. Bake, uncovered, 1 hour or until the vegetables are tender.

olive oil, onion, garlic, baking potatoes, vegetable cooking spray, lowfat sour cream, salt, pepper, thyme, lowsalt, fresh breadcrumbs

Taken from www.myrecipes.com/recipe/turnip-potato-bake (may not work)