Turnip fries
Turnip sticks roasted with paprika and garlic until browned at the edges.
- Hands-on
- 12 min
- Total time
49 min, show breakdown
- Prep 10 min
- Cook 35 min
- Clean up 4 min
- Pans
- 1
- Ingredients
- 5
- Cost/serving
- $1.10
Per serving
- Calories
- 166
- Protein
- 3.7 g
- Fiber
- 3.8 g
- Net carbs
- 9.2 g
- Fat
- 12 g
High in (% Daily Value per serving): Vitamin C 42%
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already egg-free, gluten-free, nut-free, soy-free.
Ingredients for 2
Tap an ingredient for other units and forms.
You changed this recipe. Nutrition and cost include your changes. This combination hasn't been tested.
- 3 medium turnips (360 g), small to medium ones are sweeter
1½ tbsp olive oil (20 g)
Same amount as: 20 mL.
1 tsp paprika (2.3 g)
Same amount as: 5 mL.
½ tsp garlic powder (1.6 g)
Same amount as: 2 mL.
2 tbsp parmesan, grated (10 g), finely grated, to finish
Same amount as: 30 mL.
- salt, to taste
- black pepper, to taste
Use the menu next to each ingredient to skip it, halve it or add more. Nutrition updates as you go. The main ingredient changes with servings instead.
Amount for everything you're cooking. Missing an ingredient? Ask for it.
Healthier swaps
Optional. Nutrition and cost update as you choose; the recipe was written with the original.
Optional
Adds about 0 kcal per serving.
Quantities are for 2 servings. Fries must not touch on the pan, or they steam. For 4, use two sheet pans.
Nutrition Facts
2 servings per recipe
Serving size 1 plate (198 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 166 | ||
| Total fat | 12 g | 15% | |
| Saturated fat | 2.3 g | 11% | |
| Cholesterol | 3 mg | 1% | |
| Sodium | 357 mg | 16% | |
| Total carbohydrate | 13 g | 5% | |
| Dietary fiber | 3.8 g | 13% | |
| Total sugars | 7 g | ||
| Net carbs† | 9.2 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.03 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 0.94 mg | 5% | |
| Potassium | 387 mg | 8% | |
| Vitamin A | 39 mcg | 4% | |
| Vitamin C | 38 mg | 42% | |
| Vitamin E | 1.9 mg | 12% | |
| Vitamin K | 7.6 mcg | 6% | |
| Thiamin (B1) | 0.08 mg | 7% | |
| Riboflavin (B2) | 0.09 mg | 7% | |
| Niacin (B3) | 0.86 mg | 5% | |
| Vitamin B6 | 0.2 mg | 12% | |
| Folate | 28 mcg | 7% | |
| Vitamin B12 | 0.06 mcg | 2% | |
| Magnesium | 25 mg | 6% | |
| Zinc | 0.7 mg | 6% | |
| Selenium | 2.7 mcg | 5% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
Heat the oven to 220 °C / 425 °F.
Peel the turnips. Cut them into sticks about 1 cm (½ in) thick. Pat dry with paper towel.
Done looks like: Sticks all about the same thickness, so they cook evenly. On the sheet pan, toss the sticks with the oil, paprika, garlic powder, salt and pepper. Spread them out so none touch.
Roast 20 minutes. Turn them with the spatula and roast 12–15 minutes more.
Done looks like: Browned and crisp at the edges, soft inside when poked with a knife. Sprinkle the parmesan over while hot. Eat right away.
Equipment
Rimmed sheet pan (half sheet) $12–25
What to look for
- Heavy aluminum that does not warp in a hot oven
- Rim all the way round so juices stay in
Skip: Dark non-stick sheet pans; they burn the bottoms of vegetables.
Silicone spatula $5–12
What to look for
- One-piece (no seam where the head meets the handle)
- Stiff enough to scrape, safe on non-stick
Skip: Wooden spatulas for non-stick pans; they work but do not scrape as cleanly.
Chef's knife, 20 cm (8 in) $15–50
What to look for
- Comfortable handle that does not slip when wet
- Blade you can sharpen, or a cheap one you replace every few years
Skip: Knife blocks with 12 knives. A chef's knife and a small paring knife cover almost everything.
Cutting board $10–30
What to look for
- At least 30 × 40 cm (12 × 16 in), so food stays on it
- Wood or plastic; plastic goes in the dishwasher
Skip: Glass or stone boards. They dull knives fast.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Soft, pale fries | Crowded pan, or sticks cut too thick. | Spread them out with space between, and cut 1 cm (½ in) thick. |
| Bitter taste | Large, old turnips are more bitter. | Choose small, heavy turnips and peel a little thicker. |
Versions
| Version | Changes | Per serving |
|---|---|---|
| Original | As written. Hands-on 12 min, total 49 min. | 166 kcal 3.7 g protein 3.8 g fiber 9.2 g net carbs 12 g fat |
| Dairy-free | No parmesan. Also vegetarian, vegan. Hands-on 12 min, total 49 min. | 146 kcal 1.9 g protein 3.8 g fiber 9.1 g net carbs 10 g fat |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.
Pregnancy: Use parmesan made from pasteurized milk, or leave it off.