Crispy Breakfast Turnips

You’d swear they’re potatoes.

Serves 2

Ingredients

• 1 Tbsp coconut oil

• 3 medium-sized purple top turnips, peeled and chopped

• 1 Tbsp fresh turmeric, finely chopped

• 1 handful parsley, chopped

• 1 Tbsp thyme, finely chopped

• salt/pepper

• 1.5 Tbsp nutritional yeast

• extra virgin olive oil, for drizzling

• 1 lemon, juiced

Directions

Heat cast iron skillet over medium heat. Add coconut oil. Once oil melts, add turnips to skillet. Using a wooden spoon, toss turnips until fully coated with oil. Sprinkle generously with salt and pepper.

After 10 minutes (making sure to stir turnips as they cook) add turmeric, parsley, nutritional yeast, and thyme. Taste to see if turnips need more salt or pepper. Cook for another 10 minutes until turnips become golden brown and tender all over.

Drizzle with EVOO and lemon juice before serving.

The Scoop

Comfort food is so important to my mental health. Living with a (temporary) limited diet wasn’t going to stop me from enjoying a plate of crispy breakfast potatoes. Even if those potatoes are actually turnips! After using my friends and family as guinea pigs, I’ve figured out how to make this unassuming root vegetable into my favorite comforting breakfast food. Time to turnUP. 😜