Fried turnips take on a delicious caramelized, earthy flavor when they are pan fried in a skillet. A buttery herb sauce is the perfect finish to this healthy low carb side dish.
Why this recipe is just so good...
- Pan frying vegetables is quicker than roasting vegetables. The turnips are ready in less than 15 minutes. And you will get that delicious caramelized flavor that a skillet gives to side dishes.
- Turnips are perfect for a low carb and keto diet. Medical News Today states that per 1 cup raw turnips they have about 34 calories, 6 grams net carbohydrates for this very nutritious, high-fiber root vegetable.
- If you love tasty veggies, you have to try some of our favorites. Sauteed radishes, Fried Cabbage and Onions and Sweet and Spicy Brussels Sprouts are all delicious side dishes you can easily cook on your stovetop.
Ingredient Notes
- In the low carb world, we are also looking for substitutes for our favorite foods that are high in carbs. Turnips are considered a good substitute for potatoes, but they are actually a cousin of broccoli, kale, beetroot and arugula.
- But since potatoes are a very starchy vegetable, they are a no go for a keto diet. Turnips can be cooked in the same ways as potatoes. Try them roasted, fried, mashed, scalloped or even boiled and made into a "faux" potato salad.
- Sautéed onions go really well with the turnips, but you can leave them out if you prefer. But don't leave out the butter, that gives them that great fried flavor, without being deep fried.
We are finishing the turnips with a little herb drizzle. Add some finely chopped thyme, olive oil, a pinch of salt and a few bay leaves.
How to make fried turnips
Peel the turnips, chop into wedges. Peel and slice the onion. Heat cast iron or other heavy bottomed skillet. Melt the butter in the pan and add the vegetables. Sprinkle with salt and pepper.
- Cook turnips for about 5 minutes over medium flame. Flip over, and cook another 5 minutes. Stir the onions to brown them. Test a turnip by piercing with a fork. If it goes in easily, they are done.
- Push vegetables off to the side of pan. Add the oil and herbs, stirring well. Stir the vegetables into the flavored oil.
- Remove bay leaf before serving.
FAQ
Although turnips look like potatoes when they are peeled and chopped, they have their own distinct flavor. Turnips taste slightly tangy, a bit peppery and if you choose the smaller turnips, they will taste slightly sweet. Raw turnips can have a bitter taste. The flavor of turnips is enhanced when cooked in butter or oil with some onions.
Harvest to Table gives these tips for storing turnips: Don't wash turnips before storing. Store turnips in a cold moist place as near to freezing as possible without actual freezing, 32°-40°F (0°-4°C) and 95 percent relative humidity.
Store turnips wrapped in a moist cloth or paper towel in a perforated plastic bag in the vegetable crisper drawer of the refrigerator. Turnips will keep in the refrigerator for 4 to 5 months.
Cooking Tips
- Choose smaller sized turnips, about the size of a medium-large onion. The larger turnips will be more bitter.
- Peel the turnips just as you would a beet. Cut off the top, and peel the outer layer. Try to cut them into similar size cubes so that they cook evenly.
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Fried Turnips
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
Description
Fried turnips take on a delicious earthy flavor when they are pan fried in a skillet. A buttery herb sauce is the perfect finish to this healthy low carb side dish.
Ingredients
- 1 pound turnips, peeled and cut into approximately 1 inch pieces
- 1 small yellow onion, sliced
- 2 tablespoons butter
- ½ teaspoon each salt and pepper
Herb sauce
- 2 tablespoons olive oil
- 2 bay leaves
- 3 sprigs of fresh thyme*
- ½ teaspoon salt
- ¼ teaspoon garlic powder
Instructions
- Cut off tops of turnips and peel outer layer. Wash, dry and cut into 1 inch pieces.
- Peel onion and thinly slice.
- Heat cast iron or other heavy skillet over medium flame. Melt the butter.
- Add turnips on one side of pan, add onion on the other. Sprinkle salt and pepper over vegetables.
- Let turnips cook for 5 minutes before turning over. Stir onions to brown evenly.
- If vegetables are getting too brown, lower flame to low-medium. Cook the other side of turnips for another 5 minutes. Use a fork to pierce the center of the turnip. If it goes in easily and the turnips break apart a bit, they are done. The turnips and onions should be golden brown.
- Push vegetables off to the side of pan. Add the oil and spices and stir well. Mix into the vegetables to coat.
- Remove bay leaf before serving.
Notes
* Choose smaller turnips for the best flavor.
*you can substitute ½ teaspoon dried thyme for the fresh herb.
*Dried beets are an optional garnish.
*Leftovers will keep in the refrigerator in an airtight container for up to 3 days. Reheat in a skillet until hot.
*To freeze fried turnips, place cooled turnips on cookie sheet. Put in freezer and freeze for 2-3 hours. Remove to a freezer storage bag or other airtight container. Store in freezer for 3-6 months. Defrost overnight in refrigerator and reheat in skillet or oven until hot.
Lynn says
I added extra onion and loved the recipe!
Kara says
I was thrilled at how crispy they came out. A really nice sun for potatoes!