1tablespoonolive oil(optional- for crispy exterior)
4cupsturnips4 medium turnips diced in ½-inch pieces
Combine olive oil, garlic, smoked and regular paprika, coriander, cumin, salt and cayenne pepper in a small bowl. Using a fork, mix well.
Combine harissa paste, turnips and olive oil in a large bowl and toss well to coat.
Oven: Arrange the turnips on a lined baking sheet and broil for 10 minutes, stirring once in between.AirFryer: Spread the turnips in the fryer basket in a single layer. Fry at 400°F for 8 mins.
Garnish with lemon/lime juice and parsley and enjoy as a snack or your favorite entree.
Purchase turnips during their peak season (October - March) for optimal flavor. If purchasing turnips a few days in advance, store in a cool, dark place (the same area where you keep your potatoes) until ready to use.
You can easily double the quantity of Harissa to make extra for later use. It is great for seasoning meats and vegetables. Use the amount called for in the recipe and store the remainder in an airtight container for up to 1 month.
Spread the out turnips into one even layer for even browning and crispness.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.