Oven Fried Turnips

4 servings Prep: 10 m Cook: 30 m Total: 40 m Beginner
A low-carb alternative to potatoes with turnips! 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. Season with Cajun spices and serve with ketchup and Tabasco.

Ingredients

  • 4 - 5 medium turnips
  • Cooking spray (Pam or alternative)
  • 2 tbps of mixed seasonings (salt, pepper, garlic powder, onion powder, Cajun seasoning)

Step-by-Step Instructions

  1. 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.
  2. Bake at 350 degrees for 30 minutes or until tender, turning halfway through the cooking process (around the 15-minute mark).
  3. 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 YUM. These are a great alternative to those staying away from potatoes, like those on low carbohydrate diets or diabetics.

Common Problems and Solutions

Q: Why are my turnips still hard after 30 minutes?

A: Turnip size matters—if your wedges are thick, they'll need more time. Cut them smaller (about 1/2-inch thick wedges) and add 5-10 minutes if needed. They should be fork-tender when done.

Q: Do turnips taste like potatoes?

A: Turnips have their own slightly peppery, earthy flavor that's milder when roasted. They won't taste exactly like potatoes, but the texture becomes similar when cooked through—tender inside with slightly crispy edges.

Tips and Techniques

For extra crispy edges, increase the oven temperature to 400 degrees and watch carefully to prevent burning. Choose smaller, younger turnips for the sweetest, mildest flavor—larger, older turnips can be more bitter and woody.

Ingredient Substitutions

  • turnips: rutabaga or kohlrabi
  • Cajun seasoning: equal parts paprika, garlic powder, onion powder, cayenne pepper, and black pepper

Equipment Needed

  • Cookie sheet or baking sheet
  • Aluminum foil
  • Vegetable peeler

Historical Context

Turnips have been grown in Louisiana kitchen gardens for generations as a cool-season crop. Both the roots and the greens are prized in Cajun and Southern cooking, making turnips one of the most economical vegetables since nothing goes to waste.