When my pal Erika gave me a bottle of her new product, “Not Ketchup”, I couldn’t wait to try it out. I received a bottle of her smoky date style and decided to try it first as a marinade for a pork tenderloin – which was a huge hit.
Interestingly, Erika’s “Not Ketchup” is fruit-based rather than tomatoes, although I guess tomatoes are technically a fruit. I was thrilled to see that NK’s sodium level was less than my expensive organic ketchup. This stuff tastes terrific and I’m eager to try the other varieties of Not Ketchup, as soon as I can find them in San Diego.
After last night’s supper, I still had half a bottle and thought I’d try this simple recipe for turnip fries, featured in last December’s issue of Cooking Light. Their recipe pairs the fried with homemade pomegranate ketchup, which looked pretty good, but I subbed my Not Ketchup.
I deliberately bought fairly small turnips, between the size of a golf ball and a tennis ball, hoping for as sweet a flavor as possible. I also broke down and bought some garlic salt, although I use salt sparingly and would prefer to use fresh garlic whenever possible. Because I was pretty certain fresh garlic would burn quickly, I added a pinch of the garlic salt. Cutting the turnips into matchsticks is a little tedious, but the size insures the “crunch factor”.
My oven runs a little hot but I still had issues with both the cooking time and temperature setting in the original recipe. I lowered the heat by 50 degrees after I scorched the first batch – and they baked much faster than predicted.
Thanks, Erika, I love your product and wish you great good luck in marketing and sales. Although I received this as a gift, my opinions are my own and, if I didn’t like it, I wouldn’t be blogging about it.
- 3 medium-sized turnips, peeled
- 2 tablespoons extra virgin olive oil
- 2 tablespoons cornmeal
- 2 tablespoons Parmesan cheese, finely grated
- ¼ teaspoon garlic salt
- ½ cup Smoky Date Not Ketchup
- Preheat oven to 400 degrees.
- Preheat half sheet pan.
- Cut the peeled turnips into one-inch matchsticks.
- Toss turnips with olive oil, then cornmeal, Parmesan and garlic salt.
- Spread out on sheet pan and bake for 10 minutes. Flip the fries, rotate pan in oven and cook another 5 minutes - or until browned.
- Serve hot with Smoky Date Not Ketchup.