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