Parmesan Crusted Crushed Turnip Recipe
Updated Nov 09, 2021, Published Apr 04, 2018
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Here’s one of the best turnip recipes! If you’re a turnip skeptic or wondering what to do with turnips, this easy recipe with only a few ingredients will change your mind! Parmesan Crusted Crushed (Smashed) Turnips are a sophisticated, delicious, low-carb alternative to smashed potatoes!
“Delicious!!! Followed the recipe exactly as written. Normally, I tweak every recipe I follow but not this one!”
Why This Recipe Is a Keeper!
Crushed (smashed) potatoes have been around for a while and now crushed Brussels sprouts are all the rage. So why not turnips?
Let’s admit right off the bat that turnips are neither beautiful nor trendy. The saying “I didn’t just fall off the turnip truck,” associates turnips with stupidity and naiveté. However, turnips are a cruciferous vegetable packed with fiber and vitamin C. Healthline has more information on turnip nutrition, making them much more sexy.
Always pushing the envelope with vegetables, I created this technique with turnips. Parmesan Crusted Crushed Turnips take a little time, but the overall technique is super easy. If you’re wondering what to do with turnips or don’t care for turnips, I think this recipe will change your mind! It:
- Uses minimal, simple ingredients
- Is healthy and low-carb!
- Can be prepped ahead of time.
How to Make Parmesan-Crusted Crushed Turnips:
Recipe Ingredients:
Here’s all you need to make this sophisticated turnip recipe! See the recipe card below for the exact quantities.
Ingredient Notes and Substitutions:
- Turnips: Use small to medium turnips if possible. Like potatoes, turnips keep for a while. If I can’t find enough of the right size all at once, I’ll grab the smaller ones from the turnip bin each time I’m in the store and refrigerate them whether it’s only two or three at a time when I’m planning to make this recipe. You could use baby turnips but they tend to be rather expensive for a small bunch.
- Parmesan Cheese: I prefer to use pre-shredded Parmesan cheese in this recipe because it’s drier than freshly shredded so the cheese gets “crustier.” My favorite brand is Sartori from Wisconsin. Any hard dry cheese such as Asiago, Romano, or Manchego can be used.
- Optional Ingredients: Bacon, chives, parsley, rosemary.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- 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.
- You can also do them in an Instant Pot, but you’ll have less control over the doneness (See instructions below.)
- Preheat oven to 375 degrees.
- Place the turnips on a clean kitchen towel or double layer of paper towels.
- Gently press each one down until it’s approximately 1/2-inch 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 a bit.
- Combine garlic, olive oil and salt and black pepper, to taste in a small bowl.
- Line a baking sheet with parchment paper or nonstick 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.
- Garnish with chopped fresh chives and serve.
I’ve been itching to use the chives from my herb garden so I sprinkled them over the crusty turnips. Crumbled bacon over these Parmesan Crusted Crushed (Smashed) Turnips would also be delicious!
Parmesan Crusted Crushed (Smashed) Turnips! I think you’ll agree this turnip recipe is a lovely and sophisticated low-carb alternative to crushed (smashed) potatoes!
How to Cook Turnips in the Instant Pot:
- Place the rack inside your 6-quart Instant Pot and add 1 1/2 cups water. If using the 8-quart, use 2 cups.
- Peel the turnips and place them on the rack.
- Close and lock the lid.
- Using the “Steam” setting, steam whole medium turnips for 5-6 minutes with natural release, small turnips for 3-5 minutes with natural release.
- THE COOKING TIME WILL DEPEND UPON THE SIZE OF THE TURNIPS.
- The turnips are done when you can easily pierce them with a small paring knife but they’re not falling apart.
- Proceed with the rest of the step-by-step instructions above.
CHEF TIP:
- Let physics be your friend. Flip the crushed turnips with the Parmesan cheese quickly. Not overcooking the turnips is also important.
Frequently Asked Questions:
Turnips are a fall and winter crop that’s harvested from October into April. However, they’re shipped in and available year-round.
To peel or not to peel turnips is totally up to you. However, it’s recommended you remove the skin of larger turnips to avoid a sharp aftertaste when you eat them. It will also depend on the condition of the exterior. I prefer to peel them to see if there are any flaws I want to remove from the interior. Whether you peel or not, scrub them well.
Keep turnips (the bulb) in the refrigerator for two to three weeks. If the greens are attached, remove those and discard if not in good condition. If they are in good condition, give them a quick saute or braise.
Keep in mind that turnips have a slight bitterness to them. The smaller the turnip, the less bitter it will taste.
Serve with:
- Buttery Blackened Steak Bites with Gorgonzola
- Grilled Marinated Skirt Steak with Peperonata
- Seared Lamb Chops with Anchovy Butter
- 40 Clove Garlic Chicken
- Turkey Apple Meatloaf with Balsamic Ketchup Glaze
For more delicious ideas on what to do with turnips, be sure to try:
- Garlic Herb Butter Roast Chicken with Root Vegetables
- Indian Root Vegetable Curry
- Rustic Cabbage and Root Vegetable Soup
- Ethiopian Red Lentil and Vegetable Stew
Parmesan Crusted Crushed Turnip Recipe
Equipment
Ingredients
- 12 small to medium turnips, peeled
- Salt
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Freshly ground black pepper
- 1 cup freshly grated Parmesan cheese, or as needed
- Chopped fresh chives
Instructions
- 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 degrees.
- Place the turnips on a clean kitchen towel or double layer of paper towels. Gently press each one down until it’s approximately 1/2-inch 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 a bit.
- Combine garlic, olive oil and salt and black pepper, to taste in a small bowl.
- Line a baking sheet with parchment paper or nonstick 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. Garnish with chopped fresh chives and serve.
Video
Notes
- Use any hard, dry cheese such as Asiago, Romano, or Manchego instead of Parmesan.
- Let physics be your friend. Flip the crushed turnips with the Parmesan cheese quickly. Not overcooking the turnips is also important.
- Place the rack inside your 6-quart Instant Pot and add 1 1/2 cups water. If using the 8-quart, use 2 cups.
- Peel the turnips and place them on the rack.
- Close and lock the lid.
- Using the “Steam” setting, steam whole medium turnips for 5-6 minutes with natural release, small turnips for 3-5 minutes with natural release. THE COOKING TIME WILL DEPEND UPON THE SIZE OF THE TURNIPS.
- The turnips can be boiled and crushed a day in advance. Leave on the towel and refrigerate.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Loved this recipe and method of cooking turnips. I had some leftover from winter cooking (soup/stew) and was looking for a different way to use them! The instructions are perfect. My turnips were quite large so I quartered them before boiling. They turned into football shapes but tasted and looked fantastic and golden brown. I had no problem turning them and the Parmesan cheese just baked into that tasty golden crust. I’m going to try freezing them because I had some leftover and plan to reheat in air fryer = lunch for light appetites. Fingers crossed! Thanks for a fantastic dish!
Hi, Lyndsay, Thanks so much and happy this worked out so well for you. Not sure why a few people were having difficulty turning them so glad you did not. Thanks for trying the recipe and taking the time to come back and comment and rate.
My household loves these! I was looking for a recipe to use the salad turnips I got in my CSA box and found this. We have made this recipe multiple times now and love them – the crispier the better.
Hi, Emily, Thank you so very much! So happy you love this recipe and it is on your regular rotation now. Appreciate your taking the time to come back and comment and rate.
Impossible to turn over and keep the cheese on. I’ll stick to roasted turnips.
Thanks for your feedback and sorry you had problems. No one has reported this issue with 300+ 4 and 5-star ratings.
Nice in theory but a nightmare in practice. My turnips were a bit big so I cut them but the cheese was totally stuck to the parchment and it was just impossible to keep the cheese on. I will be looking for other turnip recipes.
Thanks for your feedback and sorry it didn’t work for you.
This is such a great recipe. I’ve made this savory dish at least 3 times. It is perfect as written.
For a change up tonight, I boiled the turnips in milk with bouillon. The milk was unnecessary.
I cooked these along side marinated boneless chicken thighs for 35 minutes at. 375* Convection. Great sheet pan meal that is low carb.
Thank you for your amazing recipe!
Hi, Gary, Thanks so very much and so happy you love this recipe! Love that you turned this into a sheet pan meal! Appreciate your taking the time to come back and comment.
Ok, so i would love to try this, but baking things in the oven to crisp up never seems to work for me. Would these work in an air fryer? Time and temp??
Hi, Shelly, Thanks so much for your question. I haven’t tested these in an air fryer yet. You could do them as directed in the oven, see how they turn out for you and if not as crispy, put them in the air fryer for a couple minutes. Thanks again and I’ll certainly put testing them in an air fryer on my to-do list!
These were addicting! I was surprised that one turnip smashed down to one patty. My husband liked them as well. Thank you for sharing.
Hi, Janet, Thanks so very much and happy you enjoyed!! Appreciate your taking the time to come back and comment, too!
This is a very delicious and easy recipe for parmesan crusted crushed turnips. The author shows how to cook and smash the turnips, then coat them with garlic, olive oil, and cheese. The turnips are then baked until crispy and golden. The author also gives some tips on how to choose and store turnips, and how to cook them in an Instant Pot. I think this is a great way to enjoy turnips as a low-carb alternative to potatoes. Thank you for sharing this wonderful recipe with us.
Thanks so very much and so happy you like this recipe!
Could I make these with vegan Parmesan?
Hi, Auggie, Thanks for your question. Yes, you absolutely can! Just follow the recipe and substitute the vegan Parmesan cheese. Thanks again and hope you enjoy!
I made this dish for supper tonight as a side dish and turnips are excellent done this way. Everyone enjoyed the turnips dish for supper.
Hi, Perry, Thanks so much and happy everyone enjoyed! Yes, it does kind of make you forget they’re turnips! Thanks again!