 |
Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
|
Although this uses yogurt in place of cream, it still results in a nice creamy bake. Ingredients:
2 large potatoes, peeled and thinly sliced |
2 onions, thinly sliced |
1 large turnip, thinly sliced |
1 cup chicken stock |
1 cup natural yoghurt |
2 tablespoons dijon mustard |
fresh ground pepper |
Directions:
1. Arrange potatoes, onions and turnip in layers in a lightly greased casserole dish.
2. Whisk together the remaining ingredients and pour carefully over the vegetables.
3. Bake, covered, in a moderate oven (180c) for 30 minutes.
4. Remove cover and bake for a further 20 minutes or until the vegetables are tender.
|
|