Roasted turnip stacks are thinly sliced turnips in a garlic butter with fresh herbs. A delicious way of enjoying a low carb vegetable side dish.
This is a side dish of turnip that you will want to eat again and again. The stacks look elegant and the garlic oil that they are cooked in really enhance this dish. You could play around with the seasoning but I rather like thyme along with turnip.
This makes a great side dish to a tasty main or roast dinner. The husband’s verdict was pleasing to the eye, pleasing to the palate. They are a great potato replacement and are also delicious cold the next day with your breakfast eggs.
Are Turnips Keto Friendly?
Turnips are a great replacement for potato in low carb recipes. Although they are root vegetables they belong to the same family as cabbage, cauliflower and broccoli. One whole turnip has 5.8g net carbs and thinly slicing them make them an even better low carb vegetable choice with these turnip stacks.
How to Make Turnip Stacks
An easy visual guide to make turnip stacks. Other strong herbs could be used to flavour the stacks. I used fresh thyme but dried herbs would work just as well.
OTHER TURNIP RECIPES TO TRY
Roasted Turnip Stacks
- 3 tablespoons butter, unsalted
- 2 cloves garlic peeled & chopped
- 3 medium turnips
- 1 tablespoon thyme, fresh
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Heat the butter in a pan and add the garlic. Gently cook for 2-3 minutes.
- Peel the turnips and thinly slice them in a food processor. OR carefully slice them using a mandoline.
- In a bowl combine the turnips and seasoning. Pour over the melted butter and mix well.
- Using a muffin tin, layer a turnip slice in the bottom of the muffin section and continue to place layers until they reach the top of the muffin tin.
- Bake for 35-45 minutes at 200C/400F degrees until golden brown.
- Serve as a side dish, eat and enjoy!