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Do You Want Turnip Fries with That?
In America, we tend to eat ketchup with our fries, but around the world
more people choose mayonnaise and mayonnaise-based sauces. Ketchup
is fat-free and low in calories and carbs, but high in sugar. Mayonnaise is
higher in calories and fats, with no sugar. So which is better? Not all fats
are bad, and more and more scientific research is pointing to added sugars
as the culprit in many diseases, says Rouses registered dietitian Esther.
“This is why I like to recommend reduced sugar ketchup,” says Esther. “One
tablespoon of mayonnaise has anywhere between 90 and 103 calories,
but only two grams are saturated fat. As long as you limit how much you
use, mayonnaise is also a fine choice.” When you can, Esther recommends
choosing olive oil-based mayonnaise to incorporate more heart healthy
fats, or “light” and reduced-fat mayonnaise if you’re trying to cut calories. “I
also really like Blue Plate’s mayonnaise with Greek yogurt, which has more
protein and half the calories of the company’s Real Mayonnaise.”
IN EVERY ISSUE
“Any chef knows that balance is critical.
Blue Plate Light Greek strikes a great
balance — it’s slightly creamier and
tangier than traditional mayo, and really
makes flavors pop.”
—Chef Alon Shaya,
James Beard Award Winner
Crispy Turnip Fries
(Serves 8)
If you’re watching your carb intake, turnips are a great
alternative to potatoes. One cup of raw, cubed turnips has
6 grams of total carbohydrates compared to 22 grams for a
similar cup of potatoes.
WHAT YOU WILL NEED
8
medium peeled and trimmed turnips
½ cup Rouses extra virgin olive oil
8
sprigs fresh rosemary, minced
6
cloves garlic, minced
Rouses salt and ground black pepper, to taste
HOW TO PREP
Preheat oven to 450°. Cut turnips into ½” sticks and toss
in a bowl with oil, rosemary, garlic, salt and pepper until
evenly coated. Spread turnips on a sheet pan leaving space
between for even baking (you don’t want to overcrowd
the pan). Place sheet on bottom rack of oven closer to the
heat source. Bake until golden, 30-40 minutes, flipping
halfway through.
Dipping Sauce
WHAT YOU WILL NEED
1
cup Blue Plate Light Mayonnaise with Greek Yogurt
2
cloves garlic, finely minced
2
tablespoons fresh chopped parsley
1
teaspoons chives, finely minced
¼ teaspoon Rouses onion powder
¼ teaspoon Rouses dried dill
Rouses salt and black pepper, to taste
HOW TO PREP
Whisk together all ingredients in a non-reactive bowl.
Cover and chill in the refrigerator for at least 30 minutes.
Garnish with parsley and serve with crispy turnip fries.
Blue Plate Fine Foods
Blue Plate was one of the first commercially prepared mayonnaise brands in the country. It was
made and bottled in Gretna, Louisiana beginning in 1929. In 1941, the company’s owners moved
manufacturing across the river to a brand new plant in Mid City New Orleans. That building, with
its streamlined facade, terra-cotta tile, and glowing art deco sign, is listed in the National Register
of Historic Places. It was refurbished and restored after Katrina as Blue Plate Artist Lofts.