Smashed Parmesan Crusted Turnips

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

1. 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. 
   
2. Drain. Let cool slightly.
   
3. Preheat oven to 375°F.
4. 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. 
   
5. Combine garlic, olive oil and salt and black pepper, to taste in a small bowl.
   
6. 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.
   
7. Carefully and quickly flip each turnip over. Repeat with the remaining olive oil and garlic combination and cheese.
8. 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

1. 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. 
2. Drain. Let cool slightly.
3. Preheat oven to 375°F.
4. 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. 
5. Combine garlic, olive oil and salt and black pepper, to taste in a small bowl.
6. 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.
7. Carefully and quickly flip each turnip over. Repeat with the remaining olive oil and garlic combination and cheese.
8. 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