Turnip fries with Habanero sea salt
I love french fries. Love, love, love them. Crispy, crunchy, salty goodness. French fries are one of those foods though that people rarely agree on. Some people love their fries thick, with a crispy exterior and a creamy, smooth interior. Some love their fries shoe-string and crispy. Others want twice-fried fries, salted in between fryings, turning the fries dark, sometimes smoky, with a crispy exterior and salt crystals that melt on your tongue.
Even though the potato is the typical root vegetable one uses for french fries, you can turn just about any root vegetable into a fry. The other day we picked up some beautiful yellow and purple turnips from Nash’s. Per our usual shopping method, we had no idea what we were going to do with them. Someday we’ll get better at menu planning.
