PARMESAN CRUSTED CRUSHED TURNIPS
Parmesan Crusted Crushed Turnips are a delicious, low-carb alternative to crushed potatoes!
Provided by By: Carol | From A Chef's Kitchen
Categories Side Dishes - Vegetables
Time 1h45m
Number Of Ingredients 7
Steps:
- Place peeled turnips in a pot of salted water to cover. Bring to a boil. Cook 20 to 30 minutes or until turnips can be pierced easily with a paring knife. Drain. Let cool slightly.
- Preheat oven to 375 degrees.
- Place the turnips on a clean kitchen towel or double layer of paper towels. Gently press each one down until it's approximately 1/2-inch high. Let them drain for 15 minutes then carefully flip them over onto a dry section of the towel or onto fresh paper towels so the other side drains and dries a bit.
- Combine garlic, olive oil and salt and black pepper, to taste in a small bowl.
- Line a baking sheet with parchment paper or nonstick aluminum foil. Place the flattened turnips on the lined baking sheet. Brush each turnip with a little of the olive oil and garlic combination. Sprinkle Parmesan cheese over each turnip, gently pressing it down.
- Carefully and quickly flip each turnip over. Repeat with the remaining olive oil and garlic combination and cheese.
- Bake for 20 to 25 minutes. Flip each turnip and bake an additional 15 minutes. Garnish with chopped fresh chives and serve.
Nutrition Facts : ServingSize 2, Calories 109 kcal, Carbohydrate 1 g, Protein 6 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 269 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g
ROASTED TURNIPS WITH PARMESAN
Serve these turnip oven fries with roasted chicken, burgers, or mussels.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven to 475 degrees. On a rimmed baking sheet, combine turnips, cayenne, nutmeg, and oil. Season with salt and pepper and toss well to coat. Sprinkle with Parmesan and toss gently to combine. Arrange turnips in a single layer and roast until golden on both sides, 25 to 30 minutes, flipping halfway through.
Nutrition Facts : Calories 176 g, Fat 7 g, Fiber 3 g, Protein 6 g
MASHED GARLIC TURNIPS
For those of you who don't like or haven't tried turnip. Great with a steak, a roast, or chops. From: 500 Low-Carb Recipes by Dana Carpender
Provided by Nana Lee
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the turnips and the garlic in a saucepan with a tight-fitting lid.
- Add water to fill about halfway, cover, and place over medium-high heat.
- Bring to a boil, turn down the burner, and simmer until quite soft (about 15 minutes).
- Drain the turnips and garlic very well.
- Using a potato masher, mash the turnips and garlic together.
- Stir in the butter, horseradish, salt, pepper, and nutmeg, and mix well.
- Just before serving, stir in the chives.
- Each serving has 10 grams of carbohydrates and 2 grams of fiber, for a total of 8 grams of usable carbs and 2 grams of protein.
PARMESAN GARLIC MASHED TURNIPS
i love my turnips cooked like this they are very tasty
Provided by Patsy Fowler
Categories Vegetables
Time 20m
Number Of Ingredients 7
Steps:
- 1. use a vegetable peeler and remove the skins from the turnips, dice and place in a large pot. (some turnips come with a waxy coating that will come off when peeled).
- 2. place the potato in with turnips (do not peel). this will get rid of the bitter taste of the turnips while they are cooking.
- 3. cover the turnips with cool water and place on the stove. add salt and bring to a boil. reduce heat to medium and cover. cook for about 15 minutes or until turnips are tender when pierced with a fork.
- 4. while the turnips are cooking, drain and remove potato. pour turnips back into pot and mash with potato masher. stir in the garlic milk mixture a little at a time, then stirring in remaining butter.
- 5. you may not need all of the milk. gently stir and add in the parmesan. serve warm.
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