Crispy Potatoes and Turnips
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Prep Time: 10 minutes
Cooking Time: 1 hr 30 min
Yield: 4 servings
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Related recipes:
Corn-Free, Dairy-Free, Delicious Living Magazine, Egg-Free, Fall, Garlic, Herbs, Potatoes, Side Dishes, Soy-Free, Turnips, Vegan, Vegetarian, Wheat-Free
This recipe goes beyond French fries. Roasting rather than
frying the potatoes lends flavor without adding excess fat calories.
Ingredients
3 turnips, peeled and cubed
3 russet potatoes, scrubbed and cubed
2 cloves garlic, chopped
4 Tbsp (60mL) olive oil
1 tsp (2g) dried rosemary
Salt and pepper to taste (sea salt if on a corn-free diet*)
Directions
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.
Nutrition Facts
Calories: 318
Fat: 14g
% fat calories: 38%
Cholesterol: 0mg
Carbohydrate: 46g
Protein: 5g
Copyright © 2004 Healthnotes, Inc. All rights reserved.
www.healthnotes.com
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Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. 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 March 2005.
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