Peppery Turnip Fries
- 8 medium turnips - (abt 2 1/2 lbs)
- 1/2 cup heavy cream
- 1 teaspoon Splenda
- 1 teaspoon freshly-grated nutmeg (or 1/2 tspn 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
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.