Turnip Fries Recipe

Dr. Axe Healthy Recipes Dr. Axe

Get FREE eBook!

Free Cookbook PDF
($24 Value)


Healthy Desserts &
Gluten Free Meals

No comments yet - you should start the conversation!

  1. Patricia says:

    Do you keep the turnip skins on? Not sure if it will be bitter.Thank you.

    • I’ve made them both ways. If you don’t mind the skin you can leave it on but if you don’t like the taste go ahead and peel them. Enjoy the recipe, it’s one of my favorites!

      • Debbie says:

        I can’t imagine eating the peel of the turnip as they can be pretty tough, and if you don’t buy organic, they have wax on them!

  2. Julie says:

    What is the carbohydrate count on these?

  3. Daniel S. says:

    mmmmm fries… but I’ve been avoiding fries, cuz of the ketchup – liquid sugar!

    taste good with hummus? coconut oil hummus… ran out of olive oil ;) use what u got :D

    • heather says:

      This is a recipe for quick and simple paleo ketchup..1 can (6 ounces) tomato paste;
      2 tbsp vinegar or lemon juice;
      1/4 tsp dry mustard;
      1/3 cup water;
      1/4 tsp cinnamon;
      1/4 tsp salt;
      1 pinch ground cloves;
      1 pinch ground allspice;
      1/8 tsp cayenne pepper, optional
      Simply combine all the ingredients in a bowl and whisk well to combine. Refrigerate overnight to let the flavors develop and enjoy!
      Or this is a more complex but well worth the time…1 pound fresh plum tomatoes + 1 pound canned plum tomatoes, or 2 pounds fresh plum tomatoes, chopped;
      1 large onion, chopped;
      1/2 fennel bulb, chopped;
      1 celery stick, cut in cubes;
      Fresh piece of ginger, about the size of a thumb, chopped;
      2 cloves garlic, roughly chopped;
      1/2 red chili, seeded and chopped finely;
      Large bunch of fresh basil, picked leaves and chopped stalks;
      1 tbsp coriander seeds;
      2 cloves garlic;
      1 tsp freshly ground black pepper;
      Extra virgin olive oil;
      3/4 cup + 2 tbsp red wine, balsamic or apple cider vinegar;
      Sea salt to taste;Place the onion, fennel and celery in a large saucepan with some olive oil, the ginger, garlic, chopped chili, basil stalks, coriander seeds and garlic cloves and season with salt and the 1 tsp black pepper.
      Over a low heat, cook for about 12 minutes, until the vegetables have softened, stirring occasionally.
      Add 1 1/2 cups water and the tomatoes. Let simmer gently until the liquid is reduced by half.
      Add the basil leaves, pour the sauce in a blender or food processor and process until very smooth.
      Strain the sauce through a sieve into a clean saucepan and add the vinegar.
      Simmer again until it reaches the desired ketchup consistency. Adjust the seasoning to taste.
      Cool in the refrigerator and enjoy. This ketchup recipe can be bottled in sterilized jars and kept for up to 6 months in a cool dark place.

    • Terri says:

      Make your own ketchup. I couldn’t live without ketchup.

    • amcken says:

      Try mayo mixed with mustard, its a good fry sauce or homemade ranch.

  4. JoAnne says:

    Are turnips lower in carbs than potatoes?

  5. PAM says:

    Turnip fries just out of the oven….Divine!

    • Fayette says:

      I am intrigued by the turnip fries. I have a family member that will not let go of traditional eating and if they even think I am doing something other than what they are used to they refuse it. Will this really work as a tasty substitute for deep fried potatoes, or will I just have to leave them behind? It sounds good, but I am not up for another refusal.

  6. Shari says:

    what other oil besides coconut oil can I use to cook turnip fries as I’m allergic to coconut. Can I use organic olive oil? Or grass fed butter? Or organic sesame oil? Or what?

  7. Anne says:

    Isn’t the vitamin C destroyed in the cooking? Sounds great otherwise!

  8. Maria Roqueta says:

    Suitable for DIABETICS?
    Will these fries spike insulin levels???

  9. Vanesa says:

    Are turnip fries ok for a person who has cancer? Will this fuel the cells, in other words?


  10. Bob D says:

    How can you sayl anything cooked at that high of heat for 30 minutes is healthy

  11. Glenis says:

    Would parsnips work? I like the taste much better.

  12. Dianne says:

    I have a question, what exactly is the problem with potatoes? They are a whole natural food, why all the bad hype for them? If you fry them in coconut oil how can they not be as healthy as turnip or any other fries? Just wondering!

  13. Steve says:

    Another great alternative to the potato, and of course the turnip, are celeriac fries. Celeriac, aka “celery root”, has a very mild celery taste and cooks similar to a potato. These can therefore be prepared in exactly the same way as the turnip fries recipe. A delicious low carb, low calorie and low fat side dish or snack.

  14. Bryan says:

    Hi Dr. Axe,
    I made these healthier fries last night (sans peels), and was very happy.
    I made the simple paleo catsup, but wasn’t too happy with the way it came out (no offence, Heather).
    Keep up with the great suggestions, everybody!

  15. steve says:

    can you make hash browns from turnips.

    • Jan says:

      Absolutely! I find that finely grating them works best. I also squeeze out any excess liquid…takes out the bitterness. They have more taste than potatoes (and I was a big time potato girl). I saute onions with red and yellow peppers then add the turnips. Doesn’t stick together like potatoes but yummy. I buy a bunch of turnips…shred them…then use a seal a meal then freeze them.

  16. Mimi says:

    Does your ketchup recipe mentioned above freeze well? I was thinking about freezing it in portion sizes. Thanks.

  17. Shae says:

    Dr. Axe,

    Can I substitute the coconut oil with olive oil or does the coconut oil help with taste?

  18. Oopaydo says:

    Using the herbs 🌿, a bi of onion & oil from my cabinet; basil & drizzle, about 1 TBSP of grape 🍇 seed oil & cayenne pepper, the turnip 🍟 turned out ok, taste 😊 good with that hint of celery even though I did use celery at all. My cook time was decreased also, because I microwaved them for 4:00 minutes then turned them over a couple of times in a hot pan, high heat, on the stovetop until brown. Well, it’s way to hot to turn the oven on in the summertime😇😂

Leave a Reply

Your email address will not be published. Required fields are marked *