Peppery Turnip Fries
Makes 8 Servings

3 - 12 oz. Bags Sawler Baby Cut & Peeled Turnips
1/2 cup heavy cream
1 teaspoon Splenda
1 teaspoon freshly grated nutmeg
or 1/2 teaspoon ground nutmeg
1 teaspoon freshly ground black pepper
1/4 teaspoon salt (sea salt works best)
1/4 cup grated Parmesan cheese
Olive oil spray
Lime juice


Pour 1/2 cup heavy cream into a large bowl and place the turnip sticks into the cream. Fill bowl with cold water until the turnips are completely covered. Add 1 teaspoon Splenda. Swirl a bit and allow to sit in cream mixture for 10-15 minutes. (This cream-soaking step removes the "bite" flavour of the turnips, leaving them with a milder, more potato-like flavour). Rinse in colander with cold water and pat dry.

Preheat oven to 425º F.

Combine turnip sticks with the nutmeg, pepper, sea salt, and Parmesan cheese in a large plastic (Ziploc-type) bag. Seal the bag and shake well to coat the turnip sticks.

Spray 2 large baking sheets with the olive oil spray.

Spread the turnip sticks in a single layer on the sheets and spray again with olive oil.

Bake at 425º F oven for 15 minutes.

Turn the fries over and continue baking for 15 minutes until fries are tender and golden in colour.

Serve hot with a sprinkle of lime juice

Approx. 4.5 carbohydrate grams per serving