I am ALWAYS looking for more ways to make vegetables the highlight of the meal and in my November Master Your Mindset nutrition group we are talking about all the ways to make veggies more attractive than bags of raw carrots and celery! So may I introduce to you the turnip fry! Truth be told, I'm not sure I've ever bought or cooked a turnip before trying this recipe but low and behold, I'm a convert! Skip the sweet potato fries and go for this low carb version instead. I polished these off in a nanosecond but the true test will be serving them to my kids. They have a slight bitter taste but it's faint and easily masked with dipping sauces (my kids have never met a fry who doesn't like ketchup!). I dipped these in some Trader Joe's Vegan Kale, Cashew and Basil Pesto for a delicious lunch!
2 large turnips, peeled and cut into 1/2-inch sticks (whatever size you cut them, just try to keep them uniform so they all cook evenly)
1 tsp avocado oil
Pinch of Himalayan Pink Salt
1/4 tsp garlic powder
A couple grinds of fresh pepper
Preheat oven to 425F. Line a baking sheet with parchment paper for easy cleanup and set aside. In a medium bowl combine cut turnips with avocado oil, garlic powder, salt & pepper. Toss gently to blend. Spread the turnips evenly on the prepared baking sheet. Bake for about 40-45 minutes or until crispy on the outside and tender on the inside. Sprinkle with a little grated parmesan or enjoy with your favorite dipping sauce!