I may be one of the few people who really finds the taste of turnips to be pretty darn good. As a substitute for potatoes, most people probably wouldn’t think it works too well, but as a really good vegetable with similar taste and a lot fewer carbohydrates, I think it’s a good choice. If you combine it with kohlrabi, it’s even better. You can also use celery root in this roast and it makes a great combination of similar flavors and textures. They roast very well and the seasoning I used is simply a half a packet of Lipton’s Onion Soup mix with Olive Oil.
Roasted Turnips and Kohlrabi
1 1/2 cups Kohlrabi (about 2 medium or 4 small)
1 1/2 cups Turnips (about 2 medium)
1/2 package Lipton’s Onion Soup Mix or any other onion soup mix
1 tablespoon Olive Oil
1 teaspoon Sugar Substitute
Begin preheating oven to 425 degrees (F.)
Peel the turnips and kohlrabi and cut into about 3/4″ cubes. Bring a pan of water with enough water to cover the vegetables to a boil. Add the vegetables and sugar substitute and boil for about 8 to 10 minutes until the vegetables are just fork tender.
Drain the vegetables well, getting as much water off as possible and spread on a paper towel and blot to remove more. In a roasting pan or cake pan, spread the vegetables into one layer and sprinkle the soup mix over the top. Drizzle the oil over the mix and use a spoon to mix it together well so that all the pieces of vegetables have oil and mix on them. Spread them back to a single layer and cook in the oven for 20 minutes. Stir them around mid-way through, flipping them over if needed. Check at 20 minutes to make sure they are fork tender and lightly browned. If not, give them another 5 or 10 minutes until they are done.
Nutrition Info per serving:
Calories: 49.5 Fat: .2 g Net Carbs: 5.9 g Protein: 1.7 g
Posted on 2/20/2014 4:35 PM