Peppery Turnip "Fries"

From: Bibliophile2

On Jul 1, 2009

A delicious recipe. I leave the nutmeg out (I forgot it the first time I made this recipe, and liked it so much, I never went back and added it back in, though I'm thinking that I might experiment with spices — maybe rosemary?) I have found it easier to add the Parmesan at the end, since it tends to melt and stick a bit when I try to turn them. If you sprinkle it on the turnips fresh from the oven, they're still hot enough for the cheese to blend and melt.

From: Chef #355817

On Jun 18, 2009

Neither I or my husband are turnip people but when our CSA gave us some, I gave this a try. We liked them, our kids did not. I wasn't quite sure what the final consistency was suppose to be. At 45 minutes, they were still chewy and seemed to need a little more at an hour some were overdone.

From: Bergy

On Jun 11, 2003

Really enjoyed this turnip recipe! They were zippy , a nice addition to my dinner and very different from my regular mashed carrots & turnips. Followed the recipe except when it came to the baking. I used my baking stone with a piece of parchment paper on it had oven at 375f. This way I did not need any oil and they came out golden and delicious - This is a real keeper Thanks Geema

From: Margie Brock

On Apr 18, 2004

Am on a low carbohydrate diet and this really fit the bill. I found that you can do anything with a turnip you can do with a potato but the seasoning and lime juice really made this one special. Thank you. Margie