Turnip wedges recipe – What can have instead of potatoes?

It seems that with our few days away and having spent most of the summer with friends and relatives staying in our little cottage we have added some unwanted padding to our middles. We jumped or should I say carefully tiptoed onto the scales this weekend knowing the results would be disappointing but somehow hopeful of that illusive miracle. The worst was confirmed although our ever tightening clothes are a bit of a giveaway.


I have been to a couple of slimming clubs in the past and find that you really need to be committed as there’s nothing quite so discouraging as knowing that you pay each week to be weighed then they confirm what you knew, you haven’t lost anything. I appreciate that a good diet works and you have to eat less of the naughty things to loose those excess pounds.


In the past we have also managed to lose weight by following a very strict eating regime based loosely on ‘you are what you eat’. This time I’m going to try and work on finding a middle path, but still some of our padding needs to be lost first to get us motivated.


Food combining seems to be a key element of many diets, if you split your proteins and carbohydrates into different meals then for some reason you loose weight. As I am so conditioned to have potatoes with most meals, which I love in any form, I will be replacing potatoes wedges with fresh turnip wedges tonight. We tried a few of the turnip wedges along side the traditional potato wedges a couple of weeks ago and they were delicious. I have also grown a few Jerusalem artichokes and I will try oven cooking some of these when they are lifted in a few weeks. Most of the turnips I planted in August look big enough to be pulled but I’m going to pull them as I want to use them. I really wish I’d grown more.


To make the turnip wedges.


You need as many turnips per person as you would have used potato wedges. I use about 2 medium potatoes a person, so replace them with two medium sized turnips a person.

Quarter teaspoon Garlic salt (or a couple of crushed garlic cloves and a good pinch of salt).

Half teaspoon of paprika or quarter teaspoon Hungarian paprika (it’s quite hot)

A pinch of chilli flakes if you like a bit of spice

2 tablespoons olive oil per 2 people


Preheat the oven to 180 degrees Celsius


Peel the turnips (the older skins can be quite bitter) and then chop them into wedge size pieces. The size should be about the size of your thumb but a bit fatter.


Put an oven tray in the oven lined with foil shiny side up.


Put the wedges in a pan of cold water and add a pinch of salt. Bring the pan to the boil and then reduce to a very gentle simmer for about 5 minutes. Drain the turnips and leave in the colander over the saucepan for a couple of minutes to allow some of the water to evaporate from the wedges.


Get a plastic food bag or plastic food storage box big enough to accommodate the wedges and a bit of room left over. Put the olive oil and garlic salt in with the paprika and chilli flakes (if using). Mix it together by squidging the bag around with your hands or stirring the food box a little.


Add the wedges and seal them in either by loosely tying the food bag or putting the top firmly on the plastic box. Shake the food box around or squidge the food bag about until the wedges are coated in oil and spice. Do this lovingly as you want them still in their original shape we don’t want mashed turnips.


Take the warmed oven tray out and empty the wedges into it. Cook for about 45 minutes. To check if the wedges are ready prick the biggest one with a sharp knife. The inside should be as soft as the centre of a baked potato.


Serve with a sprinkle of freshly chopped parsley if you have some. We will be having ours with oven cooked lamb chops and broccoli. I also fancy trying them with oven baked salmon.


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