Hasselback Turnips

Low Carb & Gluten Free!

Planning a low carb Thanksgiving dinner and missing potatoes? Try these Hasselback turnips!  A tasty and elegant side dish, surprisingly easy to make, and keto friendly!

YOU WILL NEED: Large turnips Unsalted butter Garlic cloves Dried parsley Salt Cheese of choice, optional

Peel turnips, cut in half, and make vertical cuts as shown. (Full details are in the linked recipe post!)

Place turnips in boiling water, boil for 20 minutes.     Once time is up, remove from water with a slotted spoon, and blot with paper towels to remove excess moisture. Arrange on a parchment lined pan.

In a small bowl, mix melted butter with garlic, parsley, and salt. Use a pastry brush to brush most of the melted butter over the turnips.

Bake in the preheated oven, brushing them again with remaining butter part way.   If you’d like, you can broil them on high for the last few minutes, to crisp them up.

For cheesy hasselback turnips, carefully insert cheese slices in each of the cuts after the baking is done.

Return pan to the oven and broil on high for a few minutes to melt and brown the cheese.     Serve hot - enjoy!