Description
This Keto Sweet and Sour Turnips recipe features tender turnips cooked in a tangy and slightly sweet glaze, making a delicious low-carb side dish perfect for keto diets. The turnips are sautéed to golden perfection and coated with a blend of apple cider vinegar, erythritol, Dijon mustard, and spices, resulting in a flavorful and satisfying accompaniment to any meal.
Ingredients
Scale
Turnips
- 4 medium turnips, peeled and cut into 1-inch cubes
Seasoning and Glaze
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon erythritol (or your preferred keto-friendly sweetener)
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the turnips: Peel and cut the turnips into 1-inch cubes. Set them aside to be cooked next.
- Cook the turnips: Heat olive oil in a large skillet over medium heat. Add the turnips and cook for about 10–12 minutes, stirring occasionally, until they become tender and develop a lightly golden-brown color on the edges.
- Make the sweet and sour glaze: In a small bowl, whisk together apple cider vinegar, erythritol, Dijon mustard, garlic powder, onion powder, salt, and pepper. Stir until the sweetener dissolves completely and the ingredients form a well-combined glaze.
- Coat the turnips: Pour the sweet and sour glaze over the cooked turnips and stir thoroughly to coat each piece. Continue cooking for another 2–3 minutes, allowing the glaze to thicken slightly and evenly cover the turnips.
- Serve: Garnish the sweet and sour turnips with chopped fresh parsley and serve immediately as a perfect keto-friendly side dish.
Notes
- For an extra tang, you can add a splash more apple cider vinegar according to taste.
- Make sure to cook the turnips until tender to avoid a crunchy texture.
- Erythritol can be substituted with other keto-friendly sweeteners like stevia or monk fruit, adjusting quantity as needed.
- This dish pairs well with grilled meats or roasted vegetables for a complete keto meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.
