dizneegirl
Loves the Mouse
- Joined
- Aug 19, 1999
Another good one... this one from Low Carb Luxury
Peppery Turnip Fries
Ingredients:
8 medium turnips (about 2 1/2 pounds)
1/2 cup heavy cream
1 teaspoon Splenda
1 teaspoon freshly grated nutmeg or 1/2 teaspoon ground nutmeg
1 teaspoon freshly ground black pepper
1/4 teaspoon salt (sea salt works best)
1/4 cup grated Parmesan cheese
Olive oil spray
Lime juice
Peel the turnips with a vegetable peeler, slice and cut into 2 1/2-by-1/2-inch sticks. Pour 1/2 cup heavy cream into a large bowl and place the turnip sticks into the cream. Fill bowl with cold water until the turnips are completely covered. Add 1 teaspoon Splenda. Swirl a bit to mix and allow to sit in cream mixture for 10-15 minutes. (This cream-soaking step removes the "bite" flavor of the turnips, leaving them with a milder, more potato-like flavor.) Rinse in colander with cool water and pat dry.
Preheat oven to 425°F.
Combine turnip sticks with the nutmeg, pepper, sea salt and Parmesan cheese in a large plastic (Ziploc-type) bag. Seal the bag and shake well to coat the turnip sticks.
Spray 2 large baking sheets lightly with the olive oil spray. Spread the turnips in a single layer on the sheets and spray again with the olive oil.
Bake in a preheated 425°F oven for 15 minutes. Turn the fries over and continue baking for 15 minutes, until the fries are tender and golden in color. Serve hot with a sprinkle of lime juice.
Makes 8 servings. Approximately 4.5 carbohydrate grams per serving.
Notes: I used 3 turnips (.75 pounds) and cut down the ingredients in about half, just about right for 2 hungry people. These are a little sweeter than french fries, but very good. Don't cut them too large or thick... the sweet/turnip taste comes out then... but shoestring, or the fresh-cut fry size is just about perfect. To get them crispy, I think you'd have to bake them longer than the 30 minutes, or maybe bake them on a pizza rack (wire or perforated). We skipped the lime juice, and ate them with mayo... yummy!
Peppery Turnip Fries
Ingredients:
8 medium turnips (about 2 1/2 pounds)
1/2 cup heavy cream
1 teaspoon Splenda
1 teaspoon freshly grated nutmeg or 1/2 teaspoon ground nutmeg
1 teaspoon freshly ground black pepper
1/4 teaspoon salt (sea salt works best)
1/4 cup grated Parmesan cheese
Olive oil spray
Lime juice
Peel the turnips with a vegetable peeler, slice and cut into 2 1/2-by-1/2-inch sticks. Pour 1/2 cup heavy cream into a large bowl and place the turnip sticks into the cream. Fill bowl with cold water until the turnips are completely covered. Add 1 teaspoon Splenda. Swirl a bit to mix and allow to sit in cream mixture for 10-15 minutes. (This cream-soaking step removes the "bite" flavor of the turnips, leaving them with a milder, more potato-like flavor.) Rinse in colander with cool water and pat dry.
Preheat oven to 425°F.
Combine turnip sticks with the nutmeg, pepper, sea salt and Parmesan cheese in a large plastic (Ziploc-type) bag. Seal the bag and shake well to coat the turnip sticks.
Spray 2 large baking sheets lightly with the olive oil spray. Spread the turnips in a single layer on the sheets and spray again with the olive oil.
Bake in a preheated 425°F oven for 15 minutes. Turn the fries over and continue baking for 15 minutes, until the fries are tender and golden in color. Serve hot with a sprinkle of lime juice.
Makes 8 servings. Approximately 4.5 carbohydrate grams per serving.
Notes: I used 3 turnips (.75 pounds) and cut down the ingredients in about half, just about right for 2 hungry people. These are a little sweeter than french fries, but very good. Don't cut them too large or thick... the sweet/turnip taste comes out then... but shoestring, or the fresh-cut fry size is just about perfect. To get them crispy, I think you'd have to bake them longer than the 30 minutes, or maybe bake them on a pizza rack (wire or perforated). We skipped the lime juice, and ate them with mayo... yummy!
