STRATEGY SESSION: Both Macomber and purple-top turnips are low in fat and calories and high in fiber and anti-oxidants. They also have a low carbohydrate density and low glycemic index. My only strategic contribution to them in this recipe is the addition of macadamia nut oil, the healthiest neutral oil on the planet.

You’ve probably heard of “automatic writing”- in which the writer’s head doesn’t know what his hand is doing. Well, how about automatic eating- where the eater’s head doesn’t know what her hands and mouth are doing? It may sound wacky, but that’s how this recipe came into being.

It occurred during the photo shoot for this post.  Previously, I had always roasted the turnips. They were yummy, but soft and-well- unattractive. In order to make them look as good as they tasted, I decided to broil them for the photo.  I thought I’d brown them on the outside and leave them slightly undercooked inside so that they could be arranged in a pile without drooping. And that’s exactly what I did.

After the shoot, my photographer and I chatted as he packed his equipment and I plowed through the mess in my kitchen.  At one point, exhausted and ravenous,  I absent-mindedly picked up one of my just-for-show fries and took a bite. WOW! It was slightly caramelized on the outside—which enhanced the turnip’s sweetness—and it had an al dente texture that was  underscored by the crunchy sea salt I had used as a garnish. I’ve broiled them ever since.

Note: There is one problem with this recipe: If you don’t live in New England, you probably won’t be able to find Macomber turnips (the giant ones in this terrific photo by Ben Gebo), and you’ll have to settle for the purple-top variety. Because they tend to be more bitter than Macomber, I’d recommend roasting rather than broiling them. They’ll be soft, but caramelized and delicious. I have included the recipe for Roasted Purple-Top Turnips for your convenience (just continue scrolling down and you’ll see it).

Note: For more on Macomber turnips, see this week’s Odds & Ends column.

Macomber Turnip “Fries”

• 1 Macomber turnip, approximately 2½ pounds, trimmed, peeled, and cut into fries about ½” thick
• 2 teaspoons macadamia nut oil or other neutral oil
• Salt to taste
• Malt vinegar for drizzling or dipping, optional
• Coarse sea salt for garnish, optional

1. Preheat the broiler with the rack approximately 4″ from the heat source.
2. Place the fries in the bottom of a broiler pan or on a rimmed baking sheet. (If necessary do this in 2 batches, using 1 teaspoon oil per batch.) Drizzle with the oil and toss to coat. Season generously with salt.
3. Broil the fries, turning every 1 to 2 minutes, until nicely browned on all sides. Serve immediately, with malt vinegar and sea salt, if desired.

Makes 4 servings

Per serving: Calories 82, 2 g total fat, trace saturated fat, 0 mg cholesterol, 14 g total carbohydrate, 4 g dietary fiber, 2 g protein, 154 mg sodium.

Roasted Purple-Top Turnips

• 2½ pounds purple-top turnips, trimmed, peeled, and cut into “fries” about ½” thick
• 2 teaspoons macadamia nut oil or other neutral oil
• Salt to taste

1. Set the rack in the upper third of the oven and preheat to 425º F. Place the turnips on a nonstick jelly roll pan or rimmed baking sheet. Drizzle with the oil and toss to coat. Spread out in a single layer. Season generously with salt.
2. Roast for approximately 30 minutes, turning several times, until nicely browned and tender. Serve immediately.

Makes 4 servings

Per serving: Calories 82, 2 g total fat, trace saturated fat, 0 mg cholesterol, 14 g total carbohydrate, 4 g dietary fiber, 2 g protein, 154 mg sodium.