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Old 02-09-2011, 09:54 AM   #13
juiceman11
Started IP 01/10/11
 
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Join Date: Jan 2011
Location: Hutchinson, Kansas
Posts: 474

S/C/G: 289.4/192.6/200

Height: 5'11"

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Quote:
Originally Posted by CBG View Post
I cut my turnip fries (rutabagas - not purple top turnips) the same size as a regular french fry. I add a bit of oil into a ziploc bag and shake the turnip pieces to coat. I then place them on a parchment paper lined cookie sheet, sprinkle with salt and put them in the oven @ 450 degrees. Turn after the bottoms are nicely browned and take out when both sides are browned - sometimes the tips get a little burnt. Add a bit more real salt and enjoy! Not quite the same as deep frying them but a tasty substitute that is filling.
Quote:
Originally Posted by Linden View Post
The difference between your "fries" and Jman's may be, and I'm emphasizing the may, that you added the salt before you baked. Salt draws out water. But I wouldn't go overboard with the salt.
Thank you for sharing. I have used the purple turnips in both my attempts. I put them on a foil lined cookie sheet. I coated them with oil and the sheet, sprinkled with salt and other seasonings and baked at 300 for 20 min then would flip them for another 10-15 min. They would stick and still be mushy. I will try rutabagas next time and use parchment paper.

This looks like a food I would like, but just have not mastered it. It is frustrating me as I like to cook and hate failures. Will give them a shot this weekend.

Thanks again.
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One for each 5lbs lost for good!

WI 1: -9.6, WI 2: -8.2, WI 3: -9.4, WI 4: -1.2, WI 5: -4.2, WI 6: -6.0, WI 7: -3.8,
WI 8: -9.8, WI 9: -2.8, WI 10: -4.2, WI 11: -1.0, WI 12: -5.0, WI 13: -3.6, WI 14: -1.0, WI 15: -6, WI 16: -4.2

Final WI 6-30-11 192.6#, a total loss of 97#'s doing IP. 104# total!

Following IP protocol with alternate products.

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