Southern Turnip Supreme

1 cube vegetable bouillon
1 cup water
3 cups peeled, cubed turnips
¼ cup minced onion
2 cloves garlic, minced
salt and black pepper to taste
1½ tablespoons sour cream

½ cup shredded sharp white Cheddar cheese

chopped fresh parsley for garnish

Dissolve bouillon cube in the water, brought to a boil in a saucepan, about 1 minute. Stir in turnips, onion and garlic, return to a boil and cook until turnips are tender, about 10 minutes. Reduce heat and simmer until most of the liquid has evaporated, 10 to 15 more minutes.

Lightly stir in sour cream to coat turnips. Sprinkle with salt and pepper and top with cheese and parsley.