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Source: Emma Duran
ANTONIO RATING: 5 OUT OF 5 STARS
Once cooked my kids couldn't even tell the difference between the potatoes and turnips!
4 White potatoes
1 small turnip
2 Tbsp. low-cal salad dressing (I used Kraft Extra Virgin Olive Oil Pesto and Parmesan)
1. Julienne the potatoes and turnip french-fry style.
2. Toss with the salad dressing in a bowl.
3. Lay out on a baking sheet.
4. Cook at 350º for 40 minutes, turning every 10 minutes.