My determination to use the turnip instead of the potato continues in my low carb kitchen. I made a batch of “fries” with turnips and was rather pleased with the results. They are a much healthier alternative to the deep fried potato!
I have tried various seasonings with these turnip fries from chilli, garlic, cheese but the winner in our house is Zaatar. Zaatar is a spice mixture that I was introduced to when we lived in the Middle East. I was also lucky to enjoy a colleagues home made version which was more fragrant than my efforts!
Although Zaatar is enjoyed all over the Middle East, it is heavily associated with Lebanon. It is to Lebanon what peanut butter is to the USA. It is mainly made withe dried thyme, sumac, salt and sesame seeds. There are regional variations with cumin, coriander and fennel but this will depend upon your taste buds.
Low Carb Fries
Turnip is a healthier choice for potato but does need a bit of help with the seasoning. By itself it can be an acquired taste. You could make two batches to test your taste buds. Make a tray of plain and a tray of spiced.
These turnip fries are baked and therefore will not be as crispy as a fast food potato fry but are a low carb option so give them a try. I found when baking them that they tended to be a big soggy and I recommend eating them immediately after baking. The Chief Taster scoffed the last batch with relish and they were heated up when he arrived home from work.
I used a large turnip which yielded about 35 thinly cut turnip fries. This made a decent length too but you might be able to fashion a few decent shaped fries from a smaller turnip. Mine was bigger than my fist! I guess it depend upon how large your hands are to ascertain the turnip size!
Other Low Carb Fries Recipes You May Enjoy
A low carb alternative to potato fries using the turnip
- 1 Large Turnip
- 2 Tablespoons Olive oil
Preheat the oven to 220C/425F degrees.
Peel the turnip and cut into long French fry sticks
Place into a bowl and toss with the oil and spices to coat. Ensure the turnips are coated well.
Lay onto a roasting tin and bake for about 30-40 minutes. Turn over half way through cooking
Eat and enjoy!
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.