Rating: 3.5 stars
8 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 3
  • 4 star values: 1
  • 5 star values: 2

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

Hannah Klinger
Recipe by Cooking Light December 2013

Gallery

Randy Mayor; Styling: Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

137 calories; fat 5.3g; saturated fat 1g; sodium 184mg.
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