Turnips evoke fond childhood memories due to the fact that Dad planted them in the alfalfa fields. I pulled them and sold them to my grandparents and their friends and neighbors. Now, as an adult (about my grandparents age or older) I appreciate the taste and love having turnips to throw into soups or to mash with potatoes. But, this year I am on the lookout for new recipes and this one is a keeper. Although I used smaller sized turnips, I believe that larger turnips could be cut in half or even quartered for this recipe.
Smashed Parmesan Crusted Turnips Serves 2 to 3 (allowing 2 smashed turnips per person
4 to 6 small to medium turnips, trimmed and peeled
Kosher salt for salting the cooking water
1 1/2 to 2 tablespoons olive oil
2 to 3 cloves garlic, minced
Coarsely ground black pepper & kosher salt
About 1/3 to 1/2 cup grated Parmesan cheese, or as needed
- Place peeled turnips in a pot of salted water to cover. Bring to a boil. Cook 20 to 30 minutes or until turnips can be pierced easily with a paring knife.
- Drain. Let cool slightly.
- Preheat oven to 375°F.
- Place the turnips on a clean kitchen towel or double layer of paper towels. Gently press each one down until it's approximately ½” high. Let them drain for 15 minutes then carefully flip them over onto a dry section of the towel or onto fresh paper towels so the other side drains and dries.
- Combine garlic, olive oil and salt and black pepper, to taste in a small bowl.
- Line a baking sheet with parchment paper or aluminum foil. Place the flattened turnips on the lined baking sheet. Brush each turnip with a little of the olive oil and garlic combination. Sprinkle Parmesan cheese over each turnip, gently pressing it down.
- Carefully and quickly flip each turnip over. Repeat with the remaining olive oil and garlic combination and cheese.
- Bake for 20 to 25 minutes. Flip each turnip and bake an additional 15 minutes.
MAKE AHEAD: The turnips can be boiled and crushed up to a day in advance. Leave on the towel and refrigerate.
Recipe without photos . . . Smashed Parmesan Crusted Turnips Serves 2 to 3 (allowing 2 smashed turnips per person
4 to 6 small to medium turnips, trimmed and peeled
Kosher salt for salting the cooking water
1 1/2 to 2 tablespoons olive oil
2 to 3 cloves garlic, minced
Coarsely ground black pepper & kosher salt
About 1/3 to 1/2 cup grated Parmesan cheese, or as needed
- Place peeled turnips in a pot of salted water to cover. Bring to a boil. Cook 20 to 30 minutes or until turnips can be pierced easily with a paring knife.
- Drain. Let cool slightly.
- Preheat oven to 375°F.
- Place the turnips on a clean kitchen towel or double layer of paper towels. Gently press each one down until it's approximately ½” high. Let them drain for 15 minutes then carefully flip them over onto a dry section of the towel or onto fresh paper towels so the other side drains and dries.
- Combine garlic, olive oil and salt and black pepper, to taste in a small bowl.
- Line a baking sheet with parchment paper or aluminum foil. Place the flattened turnips on the lined baking sheet. Brush each turnip with a little of the olive oil and garlic combination. Sprinkle Parmesan cheese over each turnip, gently pressing it down.
- Carefully and quickly flip each turnip over. Repeat with the remaining olive oil and garlic combination and cheese.
- Bake for 20 to 25 minutes. Flip each turnip and bake an additional 15 minutes.
MAKE AHEAD: The turnips can be boiled and crushed up to a day in advance. Leave on the towel and refrigerate
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