January 30, 2012

Homemade Turnip Fries

Many different diets and WOE's (way-of-eating) frown on potatoes because of the starch/sugar effect.  Instead, suggesting that cauliflower and turnips make good alternatives to the 'mashed' version.  But what if you are craving french fries?  Then, consider Turnip Fries!  They will not get as crispy as a traditional fry made with potatoes, but they are so good!  And you can put whatever spices on them you would like.  We 'spice them up' in our family with a variety of ground spices including a little onion powder, garlic salt, cayenne, chipolte, chili powder, etc.  but this week I just wanted plain old fries. (If you opt to use the sprinkled Splenda before cooking they taste rather similar to Sweet Potato Fries this way.)

Turnip Fries

Turnips - peeled and sliced just as you would for thin french fries
Oil to fry

Heat the oil while you peel and slice your turnips.  About 1 medium turnip per person being served.  If you wish, you can sprinkle just a touch of Splenda over the turnip fries before they are cooked.  This is about 1/4 - 1/2 teaspoon per medium turnip.  Not much at all.  Do not over do it!  This gives them 'almost' a fast food fry taste in the end.  When the oil is hot and sizzles when a single fry is dropped in, then the oil is ready.  Turn it down to about medium high and add your turnips.   Because they do not turn brown like potatoes and because they don't get as crisp as potatoes, you'll want to fry these longer than the 2-3 minutes that potatoes would take.  I fried mine about 8 minutes.  Drain completely on paper towels and salt while hot, fresh out of the oil.  Serve as you would fries. 

A raw turnip

Frying the turnips
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