Peppery Turnip Fries

Recipe Ingredients

8 cups	1896ml	Turnips - (abt 2 1/2 lbs) (medium)
1/2 cup	118ml	Heavy cream
1 teaspoon	5ml	Splenda
1 teaspoon	5ml	Freshly-grated nutmeg
		= (or 1/2 tspn ground nutmeg)
1 teaspoon	5ml	Freshly-ground black pepper
1/4 teaspoon	1.3ml	Salt
		= (sea salt works best)
1/4 cup	36g / 1.3oz	Grated Parmesan cheese
		Olive oil spray
		Lime juice

Recipe Instructions

Peel the turnips with a vegetable peeler, slice and cut into 2 1/2- by 1/2-inch sticks. 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 to mix and allow to sit in cream mixture for 10 to 15 minutes. (This cream-soaking step removes the "bite" flavor of the turnips, leaving them with a milder, more potato-like flavor.) Rinse in colander with cool water and pat dry.

Preheat oven to 425 degrees. 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 lightly with the olive oil spray. Spread the turnips in a single layer on the sheets and spray again with the olive oil.

Bake in a preheated 425 degree oven for 15 minutes. Turn the fries over and continue baking for 15 minutes, until the fries are tender and golden in color. Serve hot with a sprinkle of lime juice.

This recipe yields 8 servings; approximately 4.5 carbohydrate grams per serving.

Source:
Low Carb Recipes at http://www.lowcarbluxury.com

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