Before I had a child I imagined (naively) that any I did have in the future would eat everything, none of this fussy nonsense in my kids thank you very much. Especially they would eat veg, because I’d just give it to them when they were too small to care and never stop so they wouldn’t think not to eat it.

I’ve had to revise my thinking a bit in the light of actual experience.

It turns out that children very quickly make their own minds up about what they’ll eat and try as you might it won’t always be what you think they should. And I ended up with one who, though cooperative and easy going in almost every other respect, thinks vegetables are akin to rat poison and to be avoided at all costs.

So of necessity I have become something of a whizz at sneaking in veg or dressing it up in a way that means at least a little goes down. My favourite ploy is tomato sauce, in which, if you simmer it for long enough, you can dissolve pretty much any grated vegetables.

These turnip chips pass muster too and are at least nibbled at whereas ordinary turnip would be spurned completely. They are also an excellent replacement for potato chips for anyone watching their carbs. Lidl often have HUGE turnips for anything from 69c to 89c, so they are very good value too.

They are very simply made, but a little care and attention is required or they can just be soggy and greasy. The secret is browning them fast in very hot oil. This amount is enough for three or four people, depending on their age and how hungry they are.

• 1/2 a large turnip
• Dessert spoon of soy flour
• generous shake of black pepper
• Pinch of salt
• Grated nutmeg (I use about half a nutmeg)
• Olive oil

Cut the raw turnip into chip shaped pieces and boil in lightly salted water for about 30 minutes. The actual time varies a bit from turnip to turnip, so it can take as little as 20 mins or as long as 40. You want them cooked, but not too soft.

Drain well and return to the saucepan over the heat for a minute or do to steam off any excess water, then leave aside to cool for about 5 minutes.

Meanwhile put the olive oil in a large metal baking tray. If you happen to have chicken, goose or turkey fat using this mixed with the oil gives a great flavour. You need enough oil to cover the base of the tray to a couple of millimeter depth. Put this into a hot oven - about 200°C.

Mix the soy flour, salt, pepper and nutmeg. Sprinkle over the turnip. Put a lid on the saucepan and shake it gently, turning it upside down and sideways as you do. This will slightly roughen the outside of the turnip and make sure it’s fairly evenly coated with the flour mix.

Tip into the baking tray and toss around to coat in the hot oil (it needs to be really hot at this point). They take about 10-15 minutes to cook - toss again half way though to turn the chips over.

Drain on a little kitchen paper and serve immediately - they get a bit soggy if left hanging around.

The soy flour browns very well and gives a slight extra crispness, you can of course vary the flavouring to suit yourself.

I don’t have a deep fat fryer, but I imagine these would cook very well in one and would probably be even crisper.

Tags: Recipes, Turnip, Vegetables

Posted on Monday, September 29th, 2008 at 4:58 pm in Low carb, Recipes
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