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Based on a 1 cup serving the winner is clear!
Turnips and Rutabagas!
Half the calories and Half the Carbohydrates!
1. Turnip have only 36 calories and 8g of carbohydrates
2. Rutabagas have only 50 calories and 11g of carbohydrates
3. Potato 170 calories and 40g of carbohydrates
They are delicious sliced into french fries and roasted as a side dish at dinner or thrown into stews in place of potatoes, and one of my favorite ways is with eggs. Rutabaga or Yam or a combo of all is also delicious in this recipe.
- 8 Eggs
- 1-2 Turnips, Rutabaga, or Yam
- Milk (optional)
- 2-3 Tbs Olive Oil, Organic butter, or Coconut oil
- 1/2 cup chopped Onion
- 2 Tbs (fresh) or 2 tsp dried Parsley or herbs of your choice
- Salt and Pepper to taste
I recommend using a cast iron skillet.
Preheat the oven to 425.
Peel and slice the turnip into half inch circles or shred like hash browns. Toss it in olive oil and roast for about 20 minutes (If you shred them, they will cook much faster). Meanwhile chop the onion. In a small bowl, mix the eggs with the herbs, milk, and salt and pepper. Set the eggs aside and saute the onion in the olive oil. Lay out the turnips in the bottom of the pan. Pour the egg mixture over the turnips and onions. Let it cook. As it cooks, lightly lift the edges up to allow the uncooked egg to slide under the frittata. Cook until almost set. Transfer to the oven. Change the oven to broil, and let it cook for about 5-10 more minutes. Let it cool for 10 minutes. Then flip it onto plate.
Serve for breakfast or dinner. Delicious! High in protein, low in calories, low in carbohydrates, and super satisfying! Should make about 4 servings.
They are delicious as baked into wedges or fries or used in stews! I love them as a side with my turkey burgers!