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Peppery Turnip Fries

Ingredients:

  • 8 medium turnips (abt 2-1/2 lbs)


    1/2 c heavy cream


    1 tsp Splenda

    1 tsp freshly grated nutmeg or 1/2 teaspoon ground nutmeg
  • 1 tsp ground black pepper


    1/4 teaspoon salt


    1/4 cup grated Parmesan cheese


    Olive oil spray


    Lime juice

Preparation:

Peel the turnips with a vegetable peeler, slice and cut into 2 1/2-by-1/2-inch sticks. Pour 1/2 cup heavy cream into a large bowl and place the turnip sticks into the cream. Fill bowl with cold water until the turnips are completely covered. Add 1 teaspoon Splenda. Swirl a bit to mix and allow to sit in cream mixture for 10-15 minutes. (This cream-soaking step removes the "bite" flavor of the turnips, leaving them with a milder, more potato-like flavor.) Rinse in colander with cool water and pat dry.


Preheat oven to 425°F. Combine turnip sticks with the nutmeg, pepper, sea salt and Parmesan cheese in a large plastic (Ziploc-type) bag. Seal the bag and shake well to coat the turnip sticks.


Spray 2 large baking sheets lightly with the olive oil spray. Spread the turnips in a single layer on the sheets and spray again with the olive oil.


Bake in a preheated 425°F oven for 15 minutes. Turn the fries over and continue baking for 15 minutes, until the fries are tender and golden in color. Serve hot with a sprinkle of lime juice.


Makes 8 servings. Approx 4.5 carbohydrate grams per serving.

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