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Turnips, Taters and Ham

Source of Recipe

Down-Home Diabetic Cookbook – E. Thompson;

Turnips, Taters and Ham

Every year, my husband clears space in the garden to plant turnips. He likes to eat them right out of the garden or in a variety of dishes, including this one I created just for him.

Exchanges
WW Points
Serves: 6

1 small onion, chopped
2 tablespoons reduced-fat margarine
2 tablespoons all-purpose flour
1/2 teaspoon salt-free seasoning blend
1/4 teaspoon dried basil
Dash pepper
1 cup water
1/4 cup skim milk
4 medium potatoes, peeled and sliced 1/4 inch thick
3 small turnips, peeled and sliced 1/8 inch thick
1 cup cubed fully cooked low sodium ham
3 tablespoons minced fresh parsley

In a saucepan, saute onion in margarine until tender. Stir in flour, seasoning blend, basil and pepper. Gradually stir in water and milk. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Remove from the heat.

In an 11-in. x 7in. x 2-in. baking dish coated with nonstick cooking spray, layer potatoes, turnips and ham; pour sauce over all. Cover and bake at 350º for 1-1/4 hours or until potatoes are tender. Garnish with parsley.

One serving (1/6 recipe)equals: Calories: 177... Carbohydrate: 26 gm...Protein: 12 gm...Sodium: 446 mg...Fat: 4 gm...Cholesterol: 20 mg...Fiber: 4 gm ++++
Exchanges: 1 Starch...1 Very Lean Meat... 1 Vegetable... 1/2 Fat ++++ WWP: 3