Photo: Randy Mayor; Styling: Cindy Barr
Yield
Serves 4 (serving size: about 1/2 cup turnips and 1 tablespoon sauce)

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

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.

Ratings & Reviews

JessicaAnnLewis's Review

morered
January 27, 2015
Good for turnips, but not quite the same feel as a normal potato fry.

tpetricini's Review

JessicaAnnLewis
March 17, 2014
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.

SReed10's Review

tpetricini
January 20, 2014
Made these with turnips from our Farm Share and they were fantastic! Didn't make the ketchup, just ate them plain. They have become a weekly staple at our house!

morered's Review

katanashrp
January 17, 2014
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...

katanashrp's Review

angelack
January 03, 2014
N/A

angelack's Review

SReed10
December 06, 2013
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.

HeatherCD's Review

michellerietema
November 30, 2013
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.

michellerietema's Review

HeatherCD
November 23, 2013
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.