Friday, October 4, 2013

Roasted Turnip Fries

The lowly turnip. Poor dear. When do you ever cook with turnips? I can't say I'm one to chose them at the grocery store, the only other time I've considered a turnip is in chicken stock. But upon the arrival of the purple gems in my CSA box I was forced into turnip submission. After a quick web search on turnips (and I mean quick - can't say much caught my attention), I decided to roast them. What root vegetable doesn't taste infinitely better roasted? This is a root vegetable, isn't it? 
 

Peeling these purple globes was quite simple - there is a fibrous layer inside the skin, so make sure to get rid of that. I'd say you need to carve about 1/8" deep to get to the good stuff. Fibrous layers are so 1980. After you're done carving, slice them in half. Lay the flat side down and slice again, 3 or 4 times until you have little turnip fries.
 
As I wavered behind my cutting board, wondering if I should make "fries" or slice the fries into little squares I rationalized that a 5 year old may eat fries. I was wrong. So wrong. So I ate them. All of them. Yes, I ate 4.5 turnips for supper. I became at least 48% healthier that night. 

If you've never eaten a turnip, raw turnips taste similar to radishes. Peppery. When roasted, turnips have a more mellow radish flavor, but still retain some of their pepper-esk flavor. They lose their crunch and become similar in texture to a potato, but not entirely - not as starchy. They are kinda like a kicked up kohlrabi. Kohlrabi's ugly sister. Did I say that?
My roasted turnips were served alongside chicken drummies, but I imagine would also be fabulous with salmon or maybe something salty, like ham. However you roast them you're sure to become at least 48% healthier.



Roasted Turnip Fries

Yield: serves 2

prep time: 10 minutes
cook time: 20 minutes

4-6 medium-sized turnips
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Preheat oven to 400 degrees. 

Using a sharp knife, chop off stems and roots of turnips and peel off outer fibrous skin and discard. Slice turnips in half and lay sliced halves flat on cutting board, slice 1/2" thick. Place sliced turnips on a cookie sheet that has been lined with aluminum foil, drizzle with olive oil, salt and pepper. Toss until vegetables are well coated.

Place cookie sheet in preheated oven and roast for 10 minutes. After 10 minutes, toss turnips with a spoon or spatula and roast for about 10 minutes more, until edges are starting to turn brown. Remove from oven and serve hot or at room temperature. 

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