I am the ultimate meat & potatoes girl. The simplicity of pairing a good steak with a baked potato sums up my favourite dinner. (Seriously, if you go check my ‘about me’ you will see mashed potatoes listed as my favourite food!) And so, I’ll come right out and say it: I am not a foodie. Don’t get me wrong, I love to eat. But, I often rely on my friends to steer me toward more diverse eating experiences (See Here & Here for examples). And while their suggestions never steer me wrong, when it comes down to a home cooked meal, my loyalty to a meat, carb and veggie are tried and true.
Unfortunately, the potato dish that completes my favourite home cooked meals is not a great choice, health-wise. We have all learned that carbs are the enemy, wreaking havoc on our waistlines. While I am a big advocate of the ‘everything in moderation’ rule, having potatoes (or rice) with every dinner is not ideal.
And so, I bring to you my favourite substitute for potato: the turnip. In this recipe, the turnip masquerades as French fries, satisfying my craving for carbs with dinner!
Peel half a rutabaga (aka turnip) and cut it into fry-sized strips.
Boil for approx. 10 minutes.
Strain the strips and lay them on a baking sheet.
Sprinkle a light dusting of salt (I use sea salt) over top of them.
Bake at 375F for approximately 40 minutes, checking and flipping them half-way through.
(I often pair them with a chicken breast, as I can bake both at the same heat for the same length of time!)
Let stand for 2 minutes, add another light dusting of salt.