Since completing Whole30, I look at meals differently than prior to Whole30. I want to make sure my meals are balanced and use as many whole ingredients as possible. Bud and I have tried to reduce how much added sugar we’re consuming each day. I also look to see how I can incorporate more veggies into meals. When we were on Whole30, we ate a lot of different types of veggies that weren’t a major part of our diet earlier. Beets and turnips in particular were two veggies that we realized we liked way more than we thought. Our new found love of these veggies helped me get creative in the kitchen and with today’s recipe!
Turnips are underrated veggies. Many people have had horrible experience with turnips, so they avoid them all together. Totally understandable – turnips can certainly be rendered tasteless easily. But, they can also become delicious as well!
To accompany the dinners I planned this week, I thought fries might work well. But, instead of going the traditional potato route, I switched things up a bit by choosing turnips. Turnips make a great substitute for potatoes when making fries, because the texture is very similar. The flavor is a little more bitter, but still fairly subtle. Turnips crisp up nicely after a quick bake and even pair well with many different types of sauces!
While turnips may be underrated, they certainly stand up to other veggies. They’re a new go-to this winter while they’re still in season. Hope y’all start to like them too!
- 1 lb turnips peeled and chopped into sticks
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne
- 1/4 teaspoon garlic powder
Preheat the oven to 425 degrees
Place the turnips on a baking sheet and toss with olive oil. Season with pepper, salt, paprika, cayenne and garlic powder. Toss again until thoroughly coated.
Bake for 30 minutes, flipping half way through.
Remove from the oven and serve immediately.