Fri, Sep-24-10, 13:04
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Patience Personified
Posts: 3,234
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Plan: LC/OMAD
Stats: 199/188/130
BF:5'5" tall
Progress: 16%
Location: Temple, Texas
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Full Recipe:
I wish I could take credit for this recipe, but another low-carber brought this up on our forum recently. I finally was able to find a moderately large turnip in the grocery store and tried this tonight. Man, oh man! This tastes JUST like a sweet, baked red skin potato! No taste of turnip to me at all, not even in the peeling! Now this comment is coming from someone who for YEARS picked the turnips out of the turnip green pot; who didn’t care for turnips stir-fried much either, because the bitterness often seen in turnips came out more in boiling and frying methods of cooking, in my opinion. But I tell you, the way to cook these things is to BAKE them!!! No taste of turnip at all! Just the creamy, sweet taste of a buttery red potato! And the skin is textured about like a potato skin, but it doesn’t get crispy in a microwave. I’m going to bake them in an oven next time (which would take longer) to see if the skin will crisp up a bit! And my husband, who detests turnips even agreed they don’t taste like turnips cooked this way! So now I can have my baked “potato” with my charcoaled steaks! I’m soooooo delighted to have discovered this method of cooking turnips!
INGREDIENTS:
2 whole 8 oz. turnips
8 tsp. butter (4 tsp. allowed for each turnip/serving)
DIRECTIONS:
Wash and scrub the turnip under running water. Trip the stem end flat and cut the point off the tip of the turnip as well. Poke the turnip skin several times to avoid rupturing during cooking. Place on microwave turntable. Cook on HI for about 3 minutes. Turn over and cook on HI for about 3 more minutes. They should be thoroughly soft when done. Split and place 2 tsp. butter on each half. You can also add the traditional baked potato toppings like sour cream, cheese, bacon bits and chives/green onion. Those additions, however, are not calculated in the nutritional info below.
NUTRITIONAL INFO: Serves 2, each serving contains:
230 calories
20.5 g fat
11.2 g carbs
4.4 g fiber
6.8 g NET CARBS
1.7 g protein
602 mg sodium
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