Ingredients: 8 medium turnips (about 2 1/2 pounds) 1/2 cup heavy cream 1 teaspoon Splenda 1 teaspoon freshly grated nutmeg or 1/2 teaspoon ground nutmeg 1 teaspoon freshly ground black pepper 1/4 teaspoon salt (sea salt works best) 1/4 cup grated Parmesan cheese Olive oil spray Lime juice Peel the turnips with a vegetable peeler, slice and cut into 2 1/2-by-1/2-inch sticks. Pour 1/2 cup heavy cream into a large bowl and place the turnip sticks into the cream. Fill bowl with cold water until the turnips are completely covered. Add 1 teaspoon Splenda. Swirl a bit to mix and allow to sit in cream mixture for 10-15 minutes. (This cream-soaking step removes the "bite" flavor of the turnips, leaving them with a milder, more potato-like flavor.) Rinse in colander with cool water and pat dry. Preheat oven to 425°F. Combine turnip sticks with the nutmeg, pepper, sea salt and Parmesan cheese in a large plastic (Ziploc-type) bag. Seal the bag and shake well to coat the turnip sticks. Spray 2 large baking sheets lightly with the olive oil spray. Spread the turnips in a single layer on the sheets and spray again with the olive oil. Bake in a preheated 425°F oven for 15 minutes. Turn the fries over and continue baking for 15 minutes, until the fries are tender and golden in color. Serve hot with a sprinkle of lime juice. Makes 8 servings. Approximately 4.5 carbohydrate grams per serving.