Please excuse me while I fight off making terrible turnip puns. Something about foods with fun names turns me into a terrrrible person to be around in the kitchen. If I ever made a dish that contained asparagus, beets, and turnips, I think Josh would just storm out of the house and come back after all leftovers were gone. Even then, who knows if he’d be safe.
After all, I still randomly burst out into Jack Sparrow with the slightest hint of the word tale, or sparrow, or captain. Or Michael Bolton. Once something is in my head, it’s THERE. Forever. So, why would I even eat these foods if I risk being the most annoying person on the planet for
days weeks years afterwards? Because they’re delicious. And after last weekend’s bachelorette party extravaganza for my friend Brie, I needed some veggies in my life. Apparently slutty brownies with PB cups AND caramel followed up by a breakfast with strawberry cheesecake pancakes isn’t the best way to make sure your bridesmaid dress still fits, and we are T-minus just a handful of days until I need to put that bad boy on.
Sorry potatoes, turnips are your replacement this week. With half the calories and a third of the carbs, they might just be a permanent swap out because these babies were TASTY.I’ve seen a lot recipes for turnip fries floating around, and everyone seems to claim a different temperature, a different lining for your baking sheet, or a different happy dance while they’re in the oven are the key to success. This recipe is the one I liked best, but really none of the ways I tried weren‘t delicious, you just get varying levels of crispy. I just happen to like my crispy at maximum capacity.
But seriously, please turnip your oven to 425 so you can make these fries 😉