Here's one of the best turnip recipes! If you're a turnip skeptic, 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 that makes them a whole lot sexier.
Always one to push 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. I think this recipe will change your mind about turnips! 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:
- 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.
- Optional Ingredients: Bacon, chives, parsley, rosemary.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Peel the turnips and boil as you would potatoes. Boil the turnips until you can easily pierce them with a paring knife and they'll hold together nicely. You can also do them in your Instant Pot but you'll have less control over the doneness (See instructions below.)
- 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 the turnips drain and dry on the towels until cool.
- Combine the olive oil, garlic and salt and pepper in a small bowl.
- Then, lightly brush the smashed turnips with the 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 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 ½ 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.
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
- Chicken with 40 Cloves of Garlic
- Turkey Apple Meatloaf with Balsamic Ketchup Glaze
For more delicious turnip recipes, be sure to try:
Join the FROM A CHEF'S KITCHEN MAILING LIST to get all the latest posts and more!
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 ½-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
- Place the rack inside your 6-quart Instant Pot and add 1 ½ 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.
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Mary says
I can imagine these in an air fryer, has anyone tried this? How long and at what temperature did you use?
Carol says
Hi, Mary, Thanks so much for your question. I think they'd be fine in the air fryer although I haven't tested them. Because the turnips are already cooked, I would do them at 400 degrees but only for about 5 minutes or so. Keep an eye on them and see if they need additional time. Better to start with a lesser amount of time than too much. Uncooked cubed turnips would take around 10 minutes. Thanks again and if you do them in the air fryer, please let me know how it goes.
Alice Walker says
This recipe looks amazing. Do you think these can be frozen?
Carol says
Hi, Alice, Thanks so much for your question. I have not frozen these. Perhaps try one and see how it does? If you do freeze them, I would place them on parchment paper in an airtight container so they don't all freeze together. If you do freeze them, please let me know how it goes.