Garlicky Turnip Fries with Pomegranate Ketchup

Garlicky Turnip Fries with Pomegranate Ketchup Recipe
Photo: Randy Mayor; Styling: Cindy Barr
It's turnip time! Take advantage of turnip's peak season, and serve up Garlicky Turnip Fries with Pomegranate Ketchup.

Yield:

Serves 4 (serving size: about 1/2 cup turnips and 1 tablespoon sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 137
Fat 5.3 g
Satfat 1 g
Sodium 184 mg

Ingredients

3/4 cup pomegranate arils
1/4 cup chopped shallots
2 tablespoons cider vinegar
3 tablespoons sugar
1 teaspoon tomato paste
1/8 teaspoon salt
4 turnips, peeled
2 tablespoons olive oil
2 tablespoons cornmeal
2 tablespoons grated Parmesan cheese
1/4 teaspoon garlic salt

Preparation

Place 2 baking sheets in oven. Preheat oven to 450°. Combine pomegranate arils, shallots, and vinegar in a mini food processor; process until blended. Strain through a sieve into a saucepan; discard solids. Stir in sugar, tomato paste, and salt. Simmer 10 minutes. Cut turnips into 1/2-inch matchsticks; toss with olive oil. Toss with cornmeal, Parmesan cheese, and garlic salt; divide turnip mixture between preheated pans. Bake at 450° for 15 minutes. Turn turnips over; rotate pans. Bake 8 minutes or until browned.

Note:

Hannah Klinger,

December 2013
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