It's turnip time! Take advantage of turnip's peak season, and serve up Garlicky Turnip Fries with Pomegranate Ketchup.
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
How to Make It
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.
I thought this would be a new way to incorporate turnips into my menus given they are in season now. But I made the recipe as written and found them soggy and a bit bitter. But maybe that's how turnips taste and I just didn't like turnips? I was expecting crispy....and my pomegranate ketchup was more of a drippy sauce after 10 minutes and I didn't have time to cook it longer...
Made according to recipe and I like turnips. It was good but not super. The ketchup will take waaaaay longer than 10 minutes; that must be a typo. More like 4-6 hours of reducing the pomegranate juice mixture down before it's ketchupy consistency. It was a little heavy on shallot flavor as well, so a bit less shallot could be used.
I can certainly see how this would be enjoyable for those who like turnips. I had never tried one (at least not that I can recall) and wanted to try this out as an alternative to my usual recipe for oven baked garlic parmesan potatoes. The recipe is great - but I just wasn't a fan of the turnip taste. Otherwise, very easy preparation and cook time.
We used breadcrumbs instead of cornmeal because that's what we had in our pantry but they still turned out fantastic! These are a great accompaniment to any main dish and I think could be served plain or with any sauce.
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