Peppery Turnip Fried
Source of Recipe
Patricia Hoffer @ Somersize Site
Recipe Introduction
Level 1 ~ Pro/Fat & Veggies
List of Ingredients
8 medium turnips - about 2 1/2 pounds
1/2 cup heavy cream
sweetener equal to 4 teaspoons sugar
1 teaspoon freshly grated nutmeg or 1/2 tsp ground
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup grated Parmesan cheese
Olive Oil
Lime Juice
Recipe
Peel the turnips with a veggie peeler, slice and cut into 2 1/2 x 1/2 inch sticks. Pour heavy cream into a large bowl and let the turnips soak in cream. Fill bowl with cold water until turnips are covered. Add half of the sweetener. Swirl a bit to mix and allow to sit in cream mixture for 10-15 min. Rinse in colander with cool water and pat dry.
Preheat oven to 425
Combine turnip sticks with the nutmeg, pepper, sea salt and Parmesan cheese in a large plastic 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 oven for 15 minutes. Turn the fries over and continuing baking 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.
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* Deb's notes: Next time I make these, I will double the seasoning mix. I will drain, but not rinse and dry the fries as the coating did not want to stick to the dried fries very well. I will definitely use the Easy-Release foil, as these really did a number on the cookie sheets. These did not turn out like a regular french fry, but we thought they were great, served with no sugar added ketchup.
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