Okay, so of course turnips aren't potatoes.
But for those who either choose or must follow low-carb diets, call me surprised that to my taste anyway, fried turnips are a good substitute -- it just takes cooking them at high heat until they develop that golden-brown color and oniony flavor we so associate with fried potatoes, whether for breakfast (my
Full disclosure: better good luck than good management! I learned about fried turnips only because the phone rang while cooking supper and soon enough -- oops -- the turnips were looking more than a little done. I feared they were lost but took one bite and whoah -- just kept on cooking.
LOW-CARB FRIED TURNIPS
Time to table: 60 minutes
1 tablespoon olive oil
1 large onion, chopped
1 pound turnips, trimmed, peeled, cut in 3/4-inch pieces
1/2 teaspoon ground cumin
Salt & pepper to taste
In a large skillet, heat the oil on MEDIUM HIGH until shimmery. Add the onion and stir to coat with fat. Cook for 4 - 5 minutes until onion begins to turn gold. Add the turnips and stir to coat with fat. Let cook for about 15 minutes, stirring often, reducing heat if needed to keep the turnips from burning. Add the cumin. Continue to cook for another 30 minutes or so (this long may not be needed but it worked for me) until the turnips are cooked through and beginning to caramelize. Season to taste with salt and pepper. Serve and enjoy!
~ Creamed Turnips ~
~ "Wonderful" Glazed Turnips & Carrots ~
~ Turkey & Turnip Soup ~
~ more turnip recipes ~
~ more Weight Watchers recipes ~
~ more low-carb recipes ~
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