Peppery Turnip "Fries"

Geema's Note:

I confess to being turnip ignorant. It seems a shame to let a perfectly good vegetable go uneaten for lack of knowledge. Then I found this recipe in "Yamuna's Table", and I became a turnip convert. Try it and join me in having a new appreciation for this humble vegetable.

• Total Time: 50 mins
• Prep Time: 15 mins
• Cook Time: 35 mins

Ingredients:

Servings: 4

• 4 medium turnips (about 1 1/2 lbs.)
• ½ teaspoon grated nutmeg
• 1 teaspoon fresh ground pepper
• 3 -4 tablespoons freshly ground parmesan cheese
• olive oil
• 1 tablespoon lime juice (optional)

Directions:

1. Preheat the oven to 425 degrees F.
2. Lightly grease a large cookie sheet with olive oil.
3. Pare the turnips and cut them into 2 1/2 x 1/2 inch sticks.
4. Combine the spices, Parmesan and turnips in a large plastic bag.
5. Seal and shake to coat.
6. Spread the sticks in a single layer on the prepared pan and brush with a little olive oil.
7. Bake for 30-35 minutes, turning once, until spears are tender and golden.
8. Serve with or without a sprinkling of lime.

Reviews

[Bergy]

Really enjoyed this turnip recipe! They were zippy , a nice addition to my dinner and very different from my regular mashed carrots & turnips. Followed the recipe except when it came to the baking. I used my baking stone with a piece of parchment paper on it had oven at 375f. This way I did not need any oil and they came out golden and delicious - This is a real keeper Thanks Geema

[CoolMonday]

These were great. I'm not crazy about french fries so was happy to find this. I did toss the turnip pieces in the oil first and then in the spices. It seemed to me if i tried to brush on the oil it would brush off all the spices and cheese. It worked great. Thanks for a great recipe Geema.

[Sudie]

Unusual recipe, and really good! I used rutabaga instead of turnip; I adore rutabaga. I think I went a little overboard on the pepper, as measuring is not one of my strong points, but the flavor was very nice. Watch these in the oven toward the end, mine were on the verge of getting a little too cooked. Very yummy recipe, thanks!