I think turnips are making a comeback. More and more, I’m seeing them used on cooking shows and in new and exciting ways. I started using them several years ago as a potato substitute, then as an alternate to rice. They are best when used fresh, but they do keep for several weeks in the refrigerator. If they have greens attached, remove them before you store them. They tend to get a fibrous layer the longer they sit. Peel the turnips and cut this layer off if you encounter it.

Parsnips are also being used more often. They are a little higher in carbs than turnips, but with the turnips, they are still much lower than an equal amount of potatoes.

This dish is my own recipe, and it is absolutely delicious. I made a much larger version to take to a potluck dinner, but it sat too long in the crockpot and the cream separated. So, if you think about doing that, cook it right before you go and just keep it warm in the pot until served. It still tasted good, but not as pretty. The little bit of sugar in it sweetens the turnips and masks any bitterness.

The recipe makes about three servings. You can easily double it to make six. To make this vegetarian, omit the bacon and swap the chicken broth for vegetable broth or just use water. The broth adds a little more flavor, but isn’t required. For the low carb flour, you can use Carbquik, DCC All Purpose Flour, or possibly coconut flour. I haven’t tried it with coconut flour, but since it absorbs liquid, you would only need 1/2 tablespoon to make the paste. If it is too thick, add a little water.

Turnips and Parsnips with Bacon and Cream Sauce

Rene’s recipe

1 7″ Parsnip, peeled and sliced
1 medium Turnip, peeled and cubed
1/4 cup Green Onions
1/4 cup Bacon pieces (about 2 slices)
1/4 cup Parmesan Cheese, shredded
1 tablespoon Butter
1 tablespoon Low Carb Flour
2 tablespoon Chicken Broth
1/4 cup Heavy Cream
1/4 teaspoon Nutmeg
1 teaspoon Sugar Substitute
2 teaspoons Garlic and Herb Seasoning
Salt and Pepper to taste (optional)

Cook 2 slices of bacon and break into pieces or use precooked bacon.

Put the parsnips and turnips in a pan of boiling water and cook for about 15 minutes until they are fork tender. Or put them in a microwaveable bowl and cook for two minutes on high.

In a medium-sized skillet, melt butter and stir in low carb flour to form a paste. Add heavy cream and chicken broth and stir until it begins to thicken.  Add seasonings and sugar substitute, then add in parsnips and turnips. Cook for about 15 minutes until the sauce thickens.

Add bacon pieces and stir a few minutes until heated. Then add green onions and Parmesan cheese. Cook another minute or two to melt the cheese.

Serves 3.

Nutrition Information Per Serving:
Calories 234 , Total Fat 17g , Cholesterol 65mg, Sodium 776mg, Potassium 201mg, Carbohydrates 8.5g, Fiber 2.5g, Sugars 3.3g, Protein 13g, Net Carbs 6.0g

If you make this, please let me know how you liked it.

Note: Nutrition information is based on the ingredients I used in this recipe and my measurements. Although they are a close calculation, your results may be slightly higher or lower. Ingredient substitutions may affect the carb count. Different brands may have other carb counts.