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Garlicky Turnip Fries with Pomegranate Ketchup

3/4 cup pomegranate arils
1/4 cup chopped shallots
2 tablespoons cider vinegar
3 tablespoons sugar
1 teaspoon tomato paste
1/8 teaspoon salt
4 turnips, peeled, from Earth Spring Farm
2 tablespoons olive oil
2 tablespoons cornmeal, from Yeehaw Farm
2 tablespoons grated Parmesan cheese (sub Tommes from Keswick Creamery)
1/4 teaspoon garlic salt


  1. Place 2 baking sheets in oven. Preheat oven to 450°. Combine pomegranate arils, shallots, and vinegar in a mini food processor; process until blended. Strain through a sieve into a saucepan; discard solids. Stir in sugar, tomato paste, and salt. Simmer 10 minutes. Cut turnips into 1/2-inch matchsticks; toss with olive oil. Toss with cornmeal, Parmesan cheese, and garlic salt; divide turnip mixture between preheated pans. Bake at 450° for 15 minutes. Turn turnips over; rotate pans. Bake 8 minutes or until browned.