Hi, I'm Kim

Hi, I’m Kim Christensen, M.Om., Dipl.OM, L.Ac. I’m a licensed acupuncturist, herbalist, and owner of Constellation Acupuncture & Healing Arts in Minneapolis, Minnesota. Back before going to school and becoming a healthcare practitioner, Affairs of Living was my creative outlet while healing from chronic health issues. There's big changes coming to the site - it will soon be the home of my new health coaching practice! Stay tuned. 

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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Turnip and Carrot Fries (gluten free, vegan)

Want an alternative to plain old potato fries?

Try using carrots and turnips, or other roots like cassava/yuca, parsnips, rutabagas, sweet potatoes, taro, or Jerusalem artichokes! Slice 'em up, drizzle 'em with olive oil, throw on your herbs and seasonings of choice, and pop 'em in the oven.  You have delicious fries in a flash!   I use whatever roots I have on hand at the time, and they always turn out great.  Tonight I made fries with some beautiful turnips and carrots from the farmer's market.  Instead of baking them with just oil and seasonings, I chose to dust them with a little millet flour too, and it added a nice crispness and a nutty flavor.   For seasonings, I chose a mix of cumin, coriander, mustard, and garlic powder this time around.  The beauty of this recipe is that it is extremely flexible - feel free to add any spices or fresh or dry herbs of choice.  And if you don't want to dust with flour, you don't have to - the fries still turn out delicious and just a little crisp!  For a high protein option, use nut or seed meal instead of a grain flour.  I mean it, these are endlessly flexible, and you can't mess them up!  I love using fresh thyme with rutabagas or turnips, or rosemary with parsnips.  Back when I was eating sweet potatoes and chili powder (I'm allergic to both now), I used to make spicy sweet potato fries all the time.  Cassava/yuca root and taro root  also makes great fries - their starchy texture is very much like a potato.  Experiment, and have fun!  
TURNIP AND CARROT FRIES (gluten free, vegan)
serves 2
2-3 turnips
4 carrots
1/4 c gluten free flour or nut/seed meal
cumin, coriander, mustard, and garlic powder, to taste OR other herbs/spices of choice
sea salt or Herbamare
olive oil
  1. Preheat oven to 450* F.
  2. Clean and peel turnips and carrots.  Cut into sticks/wedges about 1/4" x 1/2".  Place in a large bowl, drizzle with a little olive oil, and toss to evenly coat.
  3. On a plate or tray, mix about 1/4 c millet flour with salt and herbs/seasonings.  Transfer fries to flour tray, tossing to coat fries evenly with seasoned flour, working in batches if necessary. 
  4. Lightly oil a baking sheet, or line with parchment, and transfer fries to sheet.  Place in oven, and bake at 450* for about 15-20 minutes, flipping/stirring occasionally, until fries  are slightly crisp and brown and are softened.
  5. Remove from oven, let cool slightly, then dig in!


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Reader Comments (4)

Yum! I love any kind of root veggie fry!

July 29, 2009 | Unregistered CommenterRicki

I'm with 'ya on that - give me any kind of root prepared just about any way, and I'm as happy as a clam! I miss sweet potatoes something fierce - I'm holding out on getting them back into my diet some day : )

July 29, 2009 | Unregistered CommenterKim

Bookmarking this, gonna give it a go. I've made vegan fries in the microwave (out of zucchini and turnips) but haven't tried proper oven fries versions yet.
And your post made me realize I've never made anything with rutabaga before, no idea how to cook it. Looking that up next :)

January 5, 2013 | Unregistered CommenterVegan Radhika Sarohia

Oh!! haha
Turns out upon looking it up that rutabaga IS a turnip (thanks Google:p)
I had no idea. Okay so I have cooked with them before, good to know:D

January 5, 2013 | Unregistered CommenterVegan RAdhika Sarohia
Sorry, no comments/questions allowed right now.
Hi reader! My schedule as full-time grad student with two part-time jobs doesn't allow me the time to manage comments. I hope you enjoy what you find and can figure out answers to any questions you may have. xo