I get two questions from checkers every time I buy turnips at the grocery store:
- What are these? (Turnips!)
- What do you make with them? (Everything!)
Turnips are another great vegetable for low-carbers. First of all, they are delicious. Secondly, this root vegetable works well as a potato substitute. For reference, a regular russet potato has nearly 5 net carbs per ounce, and a turnip has less than half the amount at 1.3 net carbs. If you have trouble finding turnips for some reason, a rutabaga would work here, too. Trader Joes doesn’t carry either in my area, but most grocery stores (Kroger, Safeway) will carry turnips in the produce section. They have a slight peppery taste with a natural sweetness that intensifies when roasted. You can pretty much use turnips for any dish that calls for potato, including fries! They caramelize on the outside and become nice and soft on the inside. Sí, por favor.
The great thing is that you really can’t mess up this recipe. Any sort of spice combination works, and the oven does all the work for you. Make sure to peel the turnips and cut them more or less to be equally sized so that they cook evenly. My personal preference is to use a paring knife, which gives me more control, especially since I find turnips a little bit hard to cut through. Does anyone else experience this? Is it only me? It’s not only me. Okay, it might be a combination of my small hands and lack of upper body strength. Either way, I recommend using a good paring knife to make your life a little easier!
I made these fries over the weekend topped with some chili (recipe coming soon). These are a good side dish to a low-carb hamburger or serve them with some eggs for breakfast goodness. People I have made these for before are usually half-way done eating before they suddenly blurt out, “I thought you didn’t eat potatoes!” So, this recipe has been officially (okay, non-officially) approved by the non-paleo community.
Enjoy the recipe, and let me know how your version comes out!
- Preheat oven to 425°F.
- Peel turnips and cut into 0.5 inch sticks.
- Place the turnips on a baking sheet lined with parchment paper. Coat turnips with coconut oil (or olive oil) and spices, making sure turnips are tossed well. Spread turnips in single layer over the baking sheet.
- Bake for 30 minutes, flipping turnips at 15 minutes.
- Increase heat to 450°F and bake for an additional 5 minutes.
- Serve immediately.