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Oven Fried TurnipsSide Dishes
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Submitted by Alberta (Bert) LeBlanc
on Thursday, May 27, 2004
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| Makes: | |
| Prep Time: | 15 minutes |
| Cook Time: | 30 minutes |
| Ready In: | 45 minutes |
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Atkins Friendly!!!!!
Before potatoes were abundant beyond South America, turnips were everyday staples, particularly in Europe during the Middle Ages. The origin of the turnip is vague but it may have come from northeastern Europe or Asia many thousands of years ago. Thriving in a cold, damp climate, turnips were the food of Europe’s poor, the majority of the population. At some undetermined point in history, the less nutritious turnip gave up its role as everyday vegetable to the more nutritious potato spud. How wonderful that the turnips found its way to Cajun Land.
Since the spud is more popular, why not use the the turnip the same way we do it competitor. Remember, good-quality turnips will be very firm, smooth-skinned and heavy for their size. The coloring will be light-purple on the top fading to bright-white at the bottom.
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| Ingredients |
| 4 - 5 medium turnips |
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| | | Directions | Preheat oven to 350 degrees. Peel and French cut the turnips into small size wedges. Place the wedges on a cookie sheet that has been lined with foil and sprayed with non-stick cooking spray. Spray the turnips with a light coating of cooking spray. Bake at 350 degrees for 30 minutes or until tender turning halfway in the cooking process. Remove from oven and sprinkle with salt, pepper, garlic powder and onion powder or any type of Cajun seasoning. Load it up with ketchup and a little Tabasco or nothing at all and YUMMIE.......These are great for people on low carb eating or diabetic and are as close to French fries as yawl get.
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