My daughters made these turnip root fries for Scott and I on our anniversary this year. They loaded them with cheese, bacon, chives, and luscious sour cream that made turnips addictive!
I love that the turnip fries are baked yet they are still crunchy on the outside and creamy in the middle. How can you beat this healthy comfort food? I could eat these every day. You can find this recipe and more like it in my cookbook, Harvest.
Interestingly, many are born with with a “sensitive” gene that makes turnips twice as bitter as those born with two “insensitive” genes. Even if you are “sensitive” to the bitter of the greens, you will still enjoy these fries. If you like the greens, here’s how to harvest, clean, and cook them Southern Style.
These loaded turnip root fries are not only scrumptious, they are super healthy and great for those of you on a low carb diet!
Baked Loaded Turnip Root Fries
- 3-4 pound turnip roots , washed and peeled
- 3 tablespoons butter , melted
- 1/4 cup vegetable oil , melted
- 1 tablespoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1 cup sharp cheddar cheese
- 1/2 cup Parmesan cheese
- 4 ounces sour cream
- 1/2 pound bacon , fried and crumbled
- 1/2 bunch green onions , finely chopped
Preheat oven to 425 degrees.
Cut turnip root into one to two (maybe 3 to 4) inch thick fries. In a medium saucepan, melt butter and vegetable oil. Place fries in a the pan with the melted butter and oil and coat well. Add salt, pepper, smoked paprika, and garlic powder to the fries and incorporate until distributed evenly.
Pour the fries onto a baking sheet. andake for about 25 to 35 minutes or until crisp on the outside, but tender on the inside. Plate the fries. Sprinkle cheeses over the fries then dollop with the sour cream. Sprinkle bacon and chives over the fries and dig in.