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I used my MIL's receipe for tater wedges, but instead used the turnips. They were very good, tasted like Potatoe wedges to me, they were soft inside with a little crispy outside.
One Stick of butter
One Turnip, peeled
Season Salt, (to your taste)
Soy Flour 2 TB spoons
Small Casserole Dish 6x6 in
How To Prepare:
Peel the turnip, then cut into wedges.
Melt stick of butter into dish.
sprinkle soy flour onto a flat saucer, and add the season salt, it doesnt take much, and pepper.
With a fork mix it around.
Rinse wedges under water and dredge into the flour.
Place wedges into the dish of butter with the wedge side on bottom. You do not have to saturate them with the butter while cooking they will absord the butter them selves.
Bake uncoved on 350 - 400 for about 40 - 45 mins, keeping an eye on them from 30 mins on.
They will become a little brown and crispy like on the outside and soft on the inside when done.
Number of Servings:
Carbs per serving - include all nutritional information if known: