Peppery Turnip Fries

Ingredients:

* 8 medium turnips (about 2 1/2 pounds)
* 1/2 cup heavy cream
* 1 teaspoon Splenda
* 1 teaspoon freshly grated nutmeg or 1/2 teaspoon ground nutmeg
* 1 teaspoon freshly ground black pepper
* 1/4 teaspoon salt (sea salt works best)
* 1/4 cup grated Parmesan cheese
* Olive oil spray
* Lime juice

Pepper Turnips and Roast Peel the turnips with a vegetable peeler, slice
and cut into 2 1/2-by-1/2-inch sticks. Pour 1/2 cup heavy cream into a
large bowl and place the turnip sticks into the cream. Fill bowl with cold
water until the turnips are completely covered. Add 1 teaspoon Splenda.
Swirl a bit to mix and allow to sit in cream mixture for 10-15 minutes.
(This cream-soaking step removes the "bite" flavor of the turnips, leaving
them with a milder, more potato-like flavor.) Rinse in colander with cool
water and pat dry.

Preheat oven to 425°F.
Combine turnip sticks with the nutmeg, pepper, sea salt and Parmesan cheese
in a large plastic (Ziploc-type) bag. Seal the bag and shake well to coat
the turnip sticks.

Spray 2 large baking sheets lightly with the olive oil spray. Spread the
turnips in a single layer on the sheets and spray again with the olive oil.

Bake in a preheated 425°F oven for 15 minutes. Turn the fries over and
continue baking for 15 minutes, until the fries are tender and golden in
color. Serve hot with a sprinkle of lime juice.

Makes 8 servings. Approximately 4.5 carbohydrate grams per serving.
--
Starchless in Manitoba.