Garlicky Turnip Fries with Pomegranate Ketchup
By CarolineNGa
The first time I ever experienced turnip fries was in a pub in London. They were wonderful and I can't wait to make these at home. I think I will substitute some pomegranate syrup I have in the house to make the ketchup.
Ingredients
- 3/4 cup pomegranate arils
- 1/4 cup chopped shallots
- 2 tablespoons cider vinegar
- 3 tablespoons sugar
- 1 teaspoon tomato paste
- 1/8 teaspoon salt
- 4 turnips, peeled
- 2 tablespoons olive oil
- 2 tablespoons cornmeal
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon garlic salt
Details
Adapted from myrecipes.com
Preparation
Step 1
Place 2 baking sheets in oven. Preheat oven to 450°. Combine pomegranate arils, shallots, and vinegar in a mini food processor; process until blended. Strain through a sieve into a saucepan; discard solids. Stir in sugar, tomato paste, and salt. Simmer 10 minutes. Cut turnips into 1/2-inch matchsticks; toss with olive oil. Toss with cornmeal, Parmesan cheese, and garlic salt; divide turnip mixture between preheated pans. Bake at 450° for 15 minutes. Turn turnips over; rotate pans. Bake 8 minutes or until browned.
Hannah Klinger, Cooking Light
DECEMBER 2013
Nutritional Information:
Amount per serving
Calories: 137
Fat: 5.3g
Saturated fat: 1g
Sodium: 184mg
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