They look like potatoes, they cook like potatoes, but turnips trump your usual spuds in more ways than one. Compare a single cup of cubes: potatoes pack in 13.5 grams of carbs. Turnips? Only 4.2. Counting calories? You get 58 with potatoes, while turnips cost you only 18. And though they have the same soft, starchy texture as potatoes, turnips have a more delicate, slightly sweet taste—especially young, fresh turnips, which happen to be in season right now. Try them out in this tasty side dish, infused with a hint of citrus and fresh rosemary.
Sautéed Turnips With Rosemary
Ingredients
4 turnips, cubed
1/3 cup extra virgin olive oil
Freshly ground rainbow peppercorns, to taste
2 Tbsp. rosemary
Freshly squeezed juice of 1 lemon or lime (or ½ of each)
Fresh parsley for garnish
Directions
- Generously coat the turnip cubes in olive oil, lemon and/or lime juice and season with pepper & rosemary.
- Sauté over low heat, turning until toasty golden color, approximately 15-20 minutes.
- Sprinkle or garnish with fresh parsley.