I wish I could take credit for this recipe, but another low-carber brought this up on one of my low-carb forums. 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. 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 microwave 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 did not care for these baked in a conventional oven. 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! This “potato” recipe is Induction friendly!
More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php
DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.
NOTE: DO NOT EAT TURNIP PEELINGS. THEY ARE BITTER. You just eat the soft inside part. 🙂
4 whole 4-5 oz. turnips (or two larger ones if you can find them)
8 tsp. butter (2 tsp. allowed for each turnip/serving) (more if you like)
Wash and scrub the turnips 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 turnip (or more if you can afford the fat grams). 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:
20.5 g fat
11.2 g carbs, 4.4 g fiber, 6.8 g NET CARBS
1.7 g protein
60.2 mg sodium