This week when my organic veggie box arrived it contained one turnip, I also had half a turnip in the cupboard and so much in the freezer that I have no room for anything else.
“Enough is enough”, I said to myself. I have to find something more interesting to do with turnip. Scouring the web I found recipes for turnip curry and turnip stew, but lets face it – neither of those sound particularly appealing.
Then I read that turnips can be used as a replacement for potatoes for those on low carb diets, although dieting is not a word in my vocabulary, I had my eureka moment. Maybe I can use turnips just like potatoes…
So I used my turnips to make chips, with a little olive oil, salt, pepper and turmeric (hence the vivd yellow colour) they were the perfect accompaniment to my low fat baked chicken curry (recipe to follow).
~ serves 2
- 1 turnip, sliced into chip shapes
- 1 tbsp of olive oil
- 2 tsp of turmeric powder
- salt and pepper to season
Preheat the oven to 200oC.
Mix the olive oil and turmeric into a paste in a medium roasting tin. Add the chips and ensure all coated in the paste. Season with salt and pepper. Cook for 30-40 minutes.