Source: dLife

Baked turnips and parsnips with blue cheese and bacon.

Servings

2.0
2 lb  fresh cubed turnips 2.0
2 cup  fresh sliced parsnip 2.0
2 each  medium onions 10.75
10 3/4 oz  low sodium cream of mushroom soup 0.5
0 1/2 cup  crumbled blue cheese 0.25
0 1/4 cup  low sodium chicken broth 1.0
1 tsp  ground thyme 0.5
0 1/2 tsp  black pepper 3.0
3 piece  reduced sodium bacon slices, cooked

1. In 3-1/2 to 4 quart slow cooker, combine turnips, parsnips, and onions.
2. In small bowl, combine mushroom soup, blue cheese, chicken broth, thyme, and pepper. Stir into vegetables in slow cooker.
3. Cover and cook on low heat setting for 6 to 8 hours or on high heat setting for 3 to 4 hours. Sprinkle each serving with bacon, if desired.