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A zingy twist on a classic German-style potato salad but made with turnips instead of starchy potatoes. This is an easy low-carb side dish to serve with any proteins including roast chicken, steak, pork chops or baked salmon.
The dressing is made with lemon juice, vinegar, lemon zest, low-carb sweetener (I like Allulose) and wholegrain mustard for a sweet yet tangy flavor! If you want to add some heat, use 1 tablespoons of Dijon mustard instead of the wholegrain mustard.
The wholegrain mustard, lemon juice and vinegar make it quite sharp and zingy so if you prefer the dressing less sour, skip the vinegar or use less lemon juice.
If you're not a fan of turnips, you can try other options such as chopped cauliflower, kohlrabi or rutabaga (swede). Just remember that you will need to adjust the baking time as each one of these options will require different baking time to cook through.
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Hands-on Overall
Serving size about 170 g/ 6 oz
Nutritional values (per serving, about 170 g/ 6 oz)
Net carbs7.3 grams
Protein2 grams
Fat5.4 grams
Calories93 kcal
Calories from carbs 34%, protein 9%, fat 57%
Total carbs10.3 gramsFiber3 gramsSugars5.6 gramsSaturated fat0.7 gramsSodium410 mg(18% RDA)Magnesium21 mg(5% RDA)Potassium340 mg(17% EMR)
Ingredients (makes 6 servings)
- 6 to 8 turnips, diced (700 g/ 1.5 lbs)
- 1/4 cup + 2 tbsp extra virgin olive oil (90 ml/ 3 fl oz)
- sea salt and pepper, to taste
- 4 medium celery stalks, sliced (160 g/ 5.6 oz)
- 1 small red onion, sliced (60 g/ 2.1 oz)
- 2 tbsp freshly chopped dill
- 2 tbsp freshly chopped parsley
- 2 tbsp fresh lemon juice (30 ml)
- 1 tsp fresh lemon zest
- 1 tbsp apple cider vinegar or more lemon juice (15 ml)
- 2 tbsp wholegrain mustard (36 g/ 1.3 oz)
- 1 tbsp Allulose or Erythritol (10 g/ 0.4 oz)
Instructions
- Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Dice the turnips into about 2 cm (3/4 inch) pieces.
- Place in a baking tray. Drizzle with 2 tablespoons (30 ml) of the olive oil and season with a generous pinch of salt and pepper. Cover with a piece of aluminum foil.
- Place in the oven and bake for 25-30 minutes or until crisp tender (turnips take longer to cook through, especially larger pieces). Uncover and bake for another 5 minutes.
- Meanwhile, slice the celery and onion. Chop the herbs. In a small bowl, whisk the remaining olive oil with lemon juice, lemon zest, vinegar, mustard and sweetener (Allulose or Erythritol).
- To assemble the salad, place the celery, onion and dressing into a bowl with the baked turnips. Toss to combine and season more is needed. To store, refrigerate for up to 5 days. Reheat before serving or eat cold.
Ingredient nutritional breakdown (per serving, about 170 g/ 6 oz)
| Net carbs | Protein | Fat | Calories |
|---|
| Turnip, raw |
| 5.4 g | 1.1 g | 0.1 g | 33 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 4.5 g | 40 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Celery stalk, fresh |
| 0.4 g | 0.2 g | 0 g | 4 kcal |
| Onion, red, fresh |
| 0.7 g | 0.1 g | 0 g | 4 kcal |
| Dill, fresh |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Parsley, fresh (spices) |
| 0 g | 0 g | 0 g | 0 kcal |
| Lemon juice, fresh |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Lemon zest (peel), fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Apple cider vinegar |
| 0 g | 0 g | 0 g | 1 kcal |
| Mustard, wholegrain |
| 0.4 g | 0.5 g | 0.7 g | 10 kcal |
| Allulose, natural low-carb sweetener |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Total per serving, about 170 g/ 6 oz |
| 7.3 g | 2 g | 5.4 g | 93 kcal |
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