Burned the sauce because our stove was broken and tried to do it in the microwave. The turnip fries weren't crispy, but I liked them as an in season alternative to fries, so I'm saving this recipe.
Garlicky Turnip Fries with Pomegranate Ketchup
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)
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Amount per serving
- Calories: 137
- Fat: 5.3g
- Saturated fat: 1g
- Sodium: 184mg
- 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
- 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.
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