In the last several years we have added more root vegetables to our gardening repertoire, carrots, kohlrabi, daikon radish, rutabagas for the first time and turnips. We use turnip and beet top thinnings as a cooked green and now the last of the spring turnips have been harvested and a new crop will be planted for fall. Since we pick them on the small side, they are a nice crispy addition to slaws or cold salads. I wanted to try something a little different. Searches I did on my computer turned up roasted, pureed, glazed dishes, usually from the November and December issues of magazines when cooks are looking for hearty fare. Finally Saveur magazine provided me with the recipe I was looking for, turnip fries. Turnips are cut into julienne, tossed with olive oil, parmigiano-reggiano and nutmeg and baked until golden.
This is one of those dishes that never quite makes it to the dinner table due to pre-meal munching. A dipping sauce next time perhaps…
Turnip Fries
Ingredients
- 4 medium peeled trimmed turnips
- 1/4 cup olive oil
- 1/4 cup grated parmigiano-reggiano
- 2 pinches grated nutmeg
- Kosher salt and freshly ground black pepper
Directions
- Preheat oven to 450F. Cut turnips into 1/2″ sticks and toss in a bowl with oil, grated parmigiano-reggiano,nutmeg, and salt and pepper. Spread turnips out on an oiled sheet pan. Bake until golden, 18-20 minutes.
