Keto hasselback turnips makes a delicious low carb side dish and is a great low carb alternative to the potato. They are easy to make and are an elegant side dish for a dinner party or the holidays.
With this recipe, thinly sliced turnip halves are roasted in a herb and garlic butter until golden and crispy. A great vegetable side dish with roasted beef or chicken.
ARE TURNIPS LOW CARB & KETO?
Despite being a root vegetable, the turnip is acceptable for a low carb or keto diet as they are a cruciferous vegetable and belong to the same plant family as cauliflower, broccoli and kale. You would never know just looking at a turnip though! Live and learn. A whole medium turnip has just under 6 net carbs.
WHAT DO TURNIPS TASTE LIKE?
Although turnips are a great low carb replacement for potatoes, they do not have a the same taste. They can be slightly bitter in taste. My best advice is to never be shy when seasoning a turnip. Fresh herbs and spices can lift a turnip recipe.
I used rosemary, but you try other herbs. A mixture of lemon, thyme and garlic would be a good mix. Leftovers were particularly delicious cold the next day. Add leftover hasselback turnips to your breakfast! Or that might just be our particular taste.
HOW TO MAKE KETO HASSELBACK TURNIPS
I find that parboiling the turnips before roasting helps before roasting them to ensure that the inside of the roasted turnip is so and they don’t take hours to cook. It makes the inside of the turnip soft with the sliced edges golden and crispy.
I cut the turnips in half for easy slicing but depending upon the shape of the turnip you might be able to cut them into quarters to help them cook faster. Parboiling them before roasting and slicing can speed up the cooking time too.
You could perhaps “hasselback” a whole peeled turnip. Treat the turnip as you would a potato and ensure that the slices are as thin as you can slice them. A sharp knife and steady hand helps!
OTHER LOW CARB TURNIP RECIPES
Keto Hasselback Turnips
- 4 medium turnips
- ¼ cup butter melted
- 3 cloves garlic peeled and chopped
- 2 tablespoons rosemary fresh & chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- Preheat the oven to 200C/400F degrees
- Peel the turnips and cut in half or quarters
- With a sharp knife, carefully slice into the turnip making thin slits that go about 80% of the way through.
- In a bowl mix the melted butter, garlic and chopped herbs
- Place the turnips in a baking tray.
- Drizzle the butter mixture over the turnips and season
- Roast for 50 minutes until crisp and golden, basting every 15 minutes.