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?
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.
WHAT IS HASSELBACK?
Hasselback typically refers to a method of preparing and presenting certain types of food, especially potatoes. The term originated from the Hasselbacken restaurant in Stockholm, Sweden, where this style of slicing was first used.
To Hasselback something, like a potato, for instance, means to make a series of evenly spaced cuts along the length of the vegetable, but not cutting all the way through, creating a fan-like appearance. Usually, these cuts are filled with various toppings like butter, herbs, breadcrumbs, or cheese, allowing for flavors to permeate through the entire item during baking. This method can be used for various vegetables and even meats, offering a visually appealing presentation and adding extra flavor and texture to the dish.
Turn your turnips into a showpiece of a side dish with just a few simple ingredients.
- Turnips - select firm turnips.
- Rosemary - we used fresh rosemary but dried herbs can be substituted.
- Butter - Substitute this with olive oil to make this dairy-free.
- Garlic - fresh garlic adds more flavor than garlic powder.
HOW TO MAKE KETO HASSELBACK TURNIPS
We 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.
Peel the turnips.
Cut the turnips into quarters.
Thinly slice the turnips two thirds of the way down.
Mix the butter, rosemary, garlic, salt and pepper in a bowl.
Slather the garlic herb butter over the turnips.
Roast until golden and serve.
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.
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!
If the turnips are browning too quickly, cover the dish with foil to prevent excessive browning before they're fully cooked.
Experiment with various toppings like cheese, bacon bits, or different herbs to enhance the flavor.
If you have any leftovers, keep the roasted turnips in a sealed container and store in the fridge. They will last up to 2 to 3 days. Reheat them in the microwave, oven or air fryer.
WATCH HOW TO MAKE IT
MORE KETO TURNIP RECIPES
Turnip is a great low carb vegetable. Enjoy these 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.
The information shown is an estimate provided by an online nutrition calculator.
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