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Related recipes: Corn-Free, Dairy-Free, Delicious Living Magazine, Egg-Free, Fall, Garlic, Herbs, High Fiber, Low-Sodium, Low-Sugar, Potatoes, Side Dishes, Soy-Free, Turnips, Vegan, Vegetables, Vegetarian, Wheat-Free
This recipe goes beyond French fries. Roasting rather than frying the potatoes lends flavor without adding excess fat calories.
Cooking Time: 1 hr 30 min
Prep Time: 10 minutes
Total Time: 1 hr 40 min
Yield: 4 servings
3 turnips, peeled and cubed
3 russet potatoes, scrubbed and cubed
2 cloves garlic, chopped
4 Tbs (60mL) olive oil
1 tsp (2g) dried rosemary
Salt and pepper to taste (sea salt if on a corn-free diet*)
Heat oven to 375°F (190°C). Toss turnips, potatoes and garlic with olive oil until coated and season with rosemary, salt and pepper. Scatter vegetables in a single layer on a cookie sheet and bake about 30 minutes to 1 hour, or until browned yet tender inside. Turn the vegetables occasionally with a spatula or by shaking the pan.
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
