Turnip & Carrot Fries
1 medium (6-8 oz) turnip root
2 medium carrots, peeled
Salt (Coarse Sea Salt or Fleur De Sel works well)
1. Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil and spray with nonstick spray.
2. Cut turnip root into flat planks then slice into fry shapes.* Cut carrot into fry shapes.
3. Place vegetables on prepared baking sheet. Spray with additional nonstick spray. Season with salt and pepper.
4. Roast vegetables until golden and crisp, 25-30 minutes, stirring halfway through cooking.
Nutrition information--approximately 105 calories per serving
*If you're not sure how to cut the turnips, look at my original post for turnip fries for pictures--http://spicysweetpotato.blogspot.com/2011/12/turnip-takeover.html?m=0
Note: The original version of turnip fries is slightly more complicated but either way works well. I typically don't put the turnip fries in the salad spinner, or use a pizza stone, etc any more--it does help to make them crispier but of course, also takes longer. You can decide which method you want to use.)