Foodie Blogroll

Monday, January 21, 2013

Turnip & Carrot Fries

I recently rediscovered my love of Turnip Fries and have been enjoying them quite frequently. I also discovered that the fries taste even better with the addition of carrots.  The sweet carrots make the ideal complement to the turnip root. This is just the basic version of the recipe but you can of course change it up with  additional spices and seasonings.

Turnip & Carrot Fries
Gluten Free
Serves One

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--
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.)

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