Wednesday, February 8, 2012

Turnip Poutine

FOUND IT: On Hungry Girl on Cooking Channel
MODIFIED IT: I changed the cheese and gravy, and added some seasoning.

Poutine is a somewhat interesting current food fad. Gravy on french fries is still a little weird to me, but it turned out pretty well here.

Turnips, meanwhile, turned out to be a pretty genius healthy substitution for potatoes.

  • 24 ounces turnips, scrubbed (This was six smallish turnips for me, but 2-3 large ones would be better if available.)
  • 12 ounces potatoes (one large baking potato should do it.)
  • 1 or 2 tsp garlic powder
  • 1 tsp dried thyme
  • salt and pepper to taste
  • 1/4 cup fat free condensed cream of chicken soup
  • 1/8 cup water
  • 1/2 cup shredded cheese
Clean the vegetables (no need to peel them) and cut them into french fry spears. Place them in a single layer on a greased baking sheet, sprinkle with salt, pepper, garlic powder and thyme, give them a quick stir and bake at 425 for 40 minutes, stirring halfway through.

Once the potatoes and turnips are browned remove them from the oven, stir again and rearrange them in a pile on the cookie sheet. Combine the condensed soup and water and drizzle it over the pile of fries, then sprinkle the shredded cheese on top. Broil this on high until the cheese has melted and browned just slightly.

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