Parmesan Crusted Crushed Turnips are a sophisticated, delicious, low-carb alternative to crushed potatoes! They’re easy to make and will change your mind about turnips!
I’m so excited to share this Parmesan Crusted Crushed Turnips recipe with you!
Crushed potatoes have been around for a while and now crushed Brussels sprouts are all the rage. So why not turnips?
I’ve done crushed potatoes now a number of times, including my Rosemary Garlic Crushed Potatoes with Lemon Chive Aioli.
Always one to push the envelope with vegetables, I decided to try this technique with turnips.
So, 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. Are they a little sexier now?
How to make Parmesan Crusted Crushed Turnips:
Parmesan Crusted Crushed Turnips are super easy but take a little time.
- Select small to medium-sized turnips. You could use baby turnips but they tend to be rather expensive for a small bunch.
- Boil them as you would do potatoes for crushed potatoes. Boil the turnips until you can easily pierce them with a paring knife and they’ll hold together nicely.
- Drain well, then place on a clean kitchen towel or several layers of paper towels. Gently crush them with a potato masher. They hold a fair amount of water and it can squirt up at you so do it slowly. Let them drain and dry on the towels until cool.
- Then, lightly brush with a seasoned garlic and olive oil combination….
- Coat with Parmesan cheese…..
- Bake and you have golden, crusty Parmesan turnip deliciousness!
I’ve been itching to use the chives from my herb bed so I sprinkled them over the crusty turnips. Crumbled bacon over these Parmesan Crusted Crushed Turnips would also be delicious!
A lovely and sophisticated low-carb alternative to crushed potatoes!
For more delicious potato substitutes, be sure to try my:
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- 12 small to medium turnips, peeled
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Freshly ground black pepper
- 1 cup freshly grated Parmesan cheese (or as needed)
- Chopped fresh chives
- 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.
MAKE AHEAD: The turnips can be boiled and crushed up to a day in advance. Leave on the towel and refrigerate.
Amount Per Serving Calories 118 Total Fat 9g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 5g Cholesterol 14mg Sodium 401mg Carbohydrates 4g Fiber 1g Sugar 1g Protein 5g