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Add a photoServings: 8
Ingredients
- 8 med turnips - (abt 2 1/2 lbs)
- 1/2 c. heavy cream
- 1 tsp Splenda
- 1 tsp freshly-grated nutmeg
- Â Â (or possibly 1/2 tspn grnd nutmeg)
- 1 tsp freshly-grnd black pepper
- 1/4 tsp salt
- Â Â (sea salt works best)
- 1/4 c. grated Parmesan cheese
- Â Â Extra virgin olive oil spray
- Â Â Lime juice
Directions
- Peel the turnips with a vegetable peeler, slice and cut into 2 1/2- by 1/2-inch sticks. Pour 1/2 c. heavy cream into a large bowl and place the turnip sticks into the cream. Fill bowl with cool water till the turnips are completely covered. Add in 1 tsp. Splenda. Swirl a bit to mix and allow to sit in cream mix for 10 to 15 min. (This cream-soaking step removes the "bite" flavor of the turnips, leaving them with a milder, more potato-like flavor.) Rinse in colander with cold water and pat dry.
- Preheat oven to 425 degrees. 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 extra virgin olive oil spray. Spread the turnips in a single layer on the sheets and spray again with the extra virgin olive oil.
- Bake in a preheated 425 degree oven for 15 min. Turn the fries over and continue baking for 15 min, till the fries are tender and golden brown in color. Serve warm with a sprinkle of lime juice.
- This recipe yields 8 servings;
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 8 servings | |
| Calories 70 | |
| Calories from Fat 33 | 47% |
| Total Fat 3.77g | 5% |
| Saturated Fat 2.28g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 190mg | 8% |
| Potassium 205mg | 6% |
| Total Carbs 7.71g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 4.38g | 3% |
| Protein 2.27g | 4% |
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