Parmesan Crusted Crushed Turnip Recipe
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Here’s one of the best turnip recipes! If turnips aren’t usually at the top of your must-make vegetable list, these Parmesan Crusted Crushed Turnips just might change that. Tender turnips are gently crushed, topped with nutty Parmesan cheese, then roasted until golden and crispy around the edges. They’re a delicious, lower-carb alternative to smashed potatoes, with the same irresistible contrast between a creamy, tender center and a crisp, cheesy exterior.
“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 cruciferous vegetables rich in fiber and vitamin C (from Healthline.com). Both the roots and greens are edible, so they’re also versatile.
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!
- Lower in carbs than potatoes. A satisfying alternative when you want to switch up your usual potato side dish.
- Uses minimal, simple ingredients. You only need a handful of everyday ingredients to give turnips loads of flavor.
- Easy to make! Peel, boil, crush, brush with olive oil and garlic, top with Parmesan, and roast until golden and crispy.
- Make-ahead friendly! The turnips can be cooked and crushed two days in advance.
These Parmesan Crusted Crushed Turnips prove that even the most humble vegetable can become special with the right treatment. Crispy, cheesy, garlicky, and tender in the center, they may just earn a regular spot in your side-dish rotation.
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: Turnips are a fall and winter crop that’s harvested from October into April. However, they’re also shipped in, so they’re available year-round. Use small to medium turnips if possible. Larger turnips work, just in a different way (see the Recipe FAQs below). Smaller turnips tend to be sweeter and milder than large ones. You could use baby turnips, but because they’re considered specialty produce, they will be more expensive.
- Parmesan Cheese: Pre-shredded Parmesan works especially well here because its drier texture helps create a crisp, golden crust. My favorite brand is Kirkland grated Parmigiano-Reggiano. It does not include anti-caking ingredients in its list of ingredients, only the cheese itself.
- 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 for 20 to 30 minutes or until the turnips can be pierced easily with a paring knife. Drain well. Let cool slightly. (You can also do them in an Instant Pot, but you’ll have less control over the doneness. See Instant Pot instructions below.)
- Preheat oven to 375 degrees. Place the turnips on a clean kitchen towel or a 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 can drain and dry a bit.
- Combine the 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. (If using foil, spray it with a light coating of cooking spray.) Place the flattened turnips on the lined baking sheet. Brush each turnip with a little of the olive oil-garlic mixture.
- Sprinkle Parmesan cheese over each turnip, gently pressing it down. Quickly flip each turnip over. Repeat with the remaining olive oil, garlic, and cheese on the other side.
- Bake for 20 to 25 minutes. Flip each turnip and bake an additional 15 minutes.
- Garnish with chopped fresh chives if desired and serve.
How to Cook Turnips in the Instant Pot:
- Place the rack inside your 6-quart Instant Pot and add 1 1/2 cups of 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, and 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 remaining step-by-step instructions above.
CHEF TIPS and Tricks:
- Like potatoes, turnips keep well, so if I can’t find enough of the right size all at once, I’ll pick up a few smaller ones each time I’m at the store and refrigerate them until I have enough to make this recipe.
- Don’t overcook the turnips, but cook them until completely tender. A paring knife should slide easily into the center. If the turnips are still firm, they’ll split rather than flatten when crushed.
- Don’t crush them too thin so they fall apart. Leaving them somewhat thick helps them hold together while giving you a tender center and crispy exterior.
- If using nonstick aluminum foil, I highly recommend Reynolds. During my years as a personal chef, I tried less expensive store brands, but they simply didn’t perform as well.
- Don’t worry if a little Parmesan falls off when you flip the turnips. Simply lift the turnip, tuck the stray cheese underneath, and continue as directed. It will still bake into a crispy, golden crust.
- Give the crushed turnips some breathing room on the sheet pan. Arrange the turnips without crowding so they roast rather than steam.
- Gently pressing the cheese before flipping helps it adhere.
- Let physics work in your favor! Flip the crushed turnips quickly and confidently so the Parmesan stays in place rather than falling off as you turn them. You’re essentially relying on momentum and a quick, decisive motion to keep the Parmesan against the turnip during the flip.
Recipe FAQs:
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 sauté or braise. (See my beet greens recipe for more information.)
Use small to medium turnips if possible, but larger turnips do work, just in a different way. Peel the large turnips and cook in boiling, salted water or in the Instant Pot as directed. (Because they’re larger, they will take longer.) When cool enough to the touch, cut them in half through the center (equator), then crush and drain as directed.
To peel or not to peel turnips is totally up to you. However, it’s recommended that 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 in mind that turnips have a slight bitterness to them. The smaller the turnip, the less bitter it will taste.
The turnips can be cooked and crushed 2 days in advance. If they’re cold, they will be difficult to crush, so do so shortly after cooking, when they’re cool enough to the touch. Leave on the towel/paper towels in a single layer, cover, and refrigerate.
They may have been overcooked, crushed too aggressively, or flattened too thinly.
I retested this recipe twice (9/3/26) side by side on the same sheet pan, lining one half with Reynolds nonstick aluminum foil and the other with parchment paper. I sprayed the nonstick foil with a little cooking spray as “insurance.” (The recipe has been updated.) I used Kirkland pre-shredded Parmigiano-Reggiano and had no issues with the cheese sticking to either surface. I also tested one batch with freshly grated Gruyère, a softer, meltier cheese, and it released cleanly, too. In fact, the Gruyère cheese batch was so good, it may deserve a recipe of its own.
Serve with:
- Buttery Blackened Steak Bites with Gorgonzola
- Grilled Marinated Skirt Steak with Peperonata
- Lamb Chops with Anchovy Butter
- 40 Clove Garlic Chicken
- Turkey Apple Meatloaf
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
Get all my vegetable side dish recipes at Vegetable Side Dish Recipes – From A Chef’s Kitchen.
Parmesan Crusted Crushed Turnip Recipe
Video
Equipment
Ingredients
- 12 small to medium turnips, peeled
- Salt
- Cooking spray, if needed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Freshly ground black pepper
- 1 cup pre-shredded Parmesan cheese, or as needed
- Chopped fresh chives, if desired.
Instructions
- Place peeled turnips in a pot of salted water to cover. Bring to a boil.
- Cook for 20-30 minutes or until the turnips can be pierced easily with a paring knife.
- Drain well. Let cool slightly. (You can also do them in an Instant Pot, but you’ll have less control over the doneness. See Instant Pot instructions below.)
- Preheat oven to 375 degrees. Place the turnips on a clean kitchen towel or a 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 can drain and dry a bit.
- Combine the 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. (If using foil, spray it with a light coating of cooking spray.) Place the flattened turnips on the lined baking sheet. Brush each turnip with a little of the olive oil-garlic mixture.
- Sprinkle the Parmesan cheese over each turnip, gently pressing it down. Quickly and decisively flip each turnip over. Repeat with the remaining olive oil, garlic, and cheese on the other side.
- Bake for 20-25 minutes. Flip each turnip and bake for an additional 15 minutes.
- Garnish with chopped fresh chives if desired and serve.
Notes
- Use any hard, dry cheese such as Asiago, Romano, or Manchego instead of Parmesan.
- Turnips keep well refrigerated, so if you can’t find enough small ones at once, pick up a few each time you shop until you have enough.
- Cook until tender, but not falling apart. A paring knife should slide easily into the center. Undercooked turnips will split rather than flatten.
- Don’t crush them too thin. Keep them thick enough to hold together while developing a tender center and crispy exterior.
- If using nonstick aluminum foil, I highly recommend Reynolds. During my years as a personal chef, I tried less expensive store brands, but they simply didn’t perform as well.
- Press the Parmesan gently into place before flipping to help it adhere.
- Flip quickly and confidently. Let physics work in your favor—a quick, decisive flip helps keep the Parmesan against the turnip.
- Don’t worry about stray cheese. If any Parmesan falls off, simply lift the turnip and tuck the cheese back under before roasting.
- Give them room. Space the turnips apart on the sheet pan so they roast and crisp rather than steam.
- Place the rack inside your 6-quart Instant Pot and add 1 1/2 cups of 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, and 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 2 days in advance.
- Leave on the towel/paper towels in a single layer, cover, and refrigerate.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
Like this? Leave a comment below!
A NOTE ABOUT STICKING AND LESS-THAN-SUCCESSFUL RESULTS FROM A FEW READERS: I retested this recipe twice (9/3/26) side by side on the same sheet pan, lining one half with Reynolds nonstick aluminum foil and the other with parchment paper. I sprayed the nonstick foil with a little cooking spray as “insurance.” (The recipe has been updated.) I used Kirkland pre-shredded Parmigiano-Reggiano and had no issues with the cheese sticking to either surface. I also tested one batch with freshly grated Gruyère, a softer, meltier cheese, and it released cleanly, too. In fact, the Gruyère cheese batch was so good, it may deserve a recipe of its own.
Greasy inedible trash that even stuck to non stick foil (why wouldn’t it, it’s molten cheese). Good way to spend a long time and a lot of effort making garbage.
I’m sorry you had such a disappointing experience. This recipe has been made successfully by many readers, so it’s difficult to know what went wrong without more details. I’m always happy to help troubleshoot if you’d like to provide more information. I do recommend using pre-shredded Parmesan cheese.
I’m trying to follow a low carb diet and had purchased a couple large turnips to try making into fries. The fries were just okay, not crispy, and I had only used half of one of the turnips. So I was searching for another way to prepare them so they didn’t go to waste. I am so glad I found your recipe! I decided to just quarter the remaining half of one turnip to try it. I boiled until fork tender and allowed to dry. Smashed them, and followed your instructions. I baked them last night and then decided it was too late to eat dinner. So I allowed them to cool and refrigerated them overnight. My microwave has a toaster oven setting that heats from bottom and top, so I used that to warm and re-crisp them while I pan seared and steamed a salmon steak. My dinner was awesome and I will definitely be making more with the remaining turnip, plus more in the future! The tiny amount of panko crumbs was all that was needed and not enough to be a problem on low carb. Thank you! And now we know they reheat just fine, too!
Hi, Tammy, Thanks so much for the nice comment and feedback! Glad this worked so well for you. Appreciate your trying the recipe and taking the time to come back and comment and rate.