I recently returned from my honeymoon. A week away from my celiac safe kitchen and trusting perfect strangers to prepare my 3 meals a day (I suppose it was really like 5 meals a day but who's counting?) Hello celiac anxiety! For the amount of meals I ate, I did pretty well if you don't count the day I didn't leave my fabulous five star bathroom, but I'll spare you the details! Anyway, I tend to stick to potatoes when I go out to eat and after a weeks worth of eating potatoes, I am done with a capital D! So I de - tatered myself when I came home. I experimented with other sides and came up with some yummy stuff I can't wait to share with you. Hopefully, absence makes the heart grow founder and I will be able to eat a potato soon. In the meantime, enjoy my roasted turnip recipe. A turnip is basically a big ugly (sorry turnips!) root vegetable that is high in vitamin C. Turnips are also really affordable and have a long shelf life for storing.
Parmesan Roasted Turnips
Ingredients
4 medium sized turnips peeled and cut into sections
1/8 tsp of paprika
1/4 tsp of ground nutmeg
2 TBSPs of Olive Oil
1/4 cup of grated Parmesan cheese
Salt and Pepper
Directions
- Preheat oven to 475 degrees.
- Combine the turnips with all the ingredients and toss well until evenly coated.
- Spread onto a baking sheet in a single layer and bake until golden brown on both sides.
- Cook about 30 minutes and flip turnips half way through.
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