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Photo: Randy Mayor; Styling: Cindy Barr

Garlicky Turnip Fries with Pomegranate Ketchup

It's turnip time! Take advantage of turnip's peak season, and serve up Garlicky Turnip Fries with Pomegranate Ketchup.

Cooking Light DECEMBER 2013

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

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.

Nutritional Information

Amount per serving
  • Calories: 137
  • Fat: 5.3g
  • Saturated fat: 1g
  • Sodium: 184mg
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Garlicky Turnip Fries with Pomegranate Ketchup recipe

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