4.52 from 334 votes

Parmesan Crusted Crushed Turnip Recipe

By CarolUpdated Nov 09, 2021

1 hr 45 mins

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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!”

Parmesan Crusted Crushed Turnips on stainless steel tray garnished with chives.

Why This Recipe Is a Keeper!
How to Make Parmesan-Crusted Crushed Turnips:
How to Cook Turnips in the Instant Pot:
CHEF TIP:
Frequently Asked Questions:
Serve with:
For more delicious ideas on what to do with turnips, be sure to try:
Parmesan Crusted Crushed Turnip Recipe

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.

Stacked Parmesan Crusted Crushed Turnips on stainless steel tray.

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.

Ingredients for Parmesan Crusted Crushed Turnips

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.)

Uncooked turnips in stainless steel pot covered with water.

Cooked turnips in stainless steel pot with one pierced with a paring knife.

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.

Cooked turnips on paper towels being smashed with potato masher.

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.

Smashed turnips on parchment paper being brushed with olive oil.

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.

Parmesan Crusted Crushed Turnips on parchment paper.

Stacked Parmesan Crusted Crushed Turnips on stainless steel tray garnished with chopped fresh chives.

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.

Overhead shot of whole cooked turnips in Instant Pot

Proceed with the rest of the step-by-step instructions above.

Parmesan Crusted Crushed Turnips on stainless steel tray with spoon full of chives spilling over.

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:

When are turnips in season?

Turnips are a fall and winter crop that’s harvested from October into April. However, they’re shipped in and available year-round.

Do you have to peel turnips?

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.

How do you store turnips?

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.

Is it possible to remove the bitterness from turnips?

Keep in mind that turnips have a slight bitterness to them. The smaller the turnip, the less bitter it will taste.

Serve with:

For more delicious ideas on what to do with turnips, be sure to try:

Get all my vegetable side dish recipes at Vegetable Side Dish Recipes – From A Chef’s Kitchen.

Parmesan Crusted Smashed Turnips - Stacked on metal tray and sprinkled with chives

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4.52 from 334 votes

Parmesan Crusted Crushed Turnip Recipe

By Carol | From A Chef’s Kitchen

Parmesan Crusted Crushed Turnips are a delicious, low-carb alternative to crushed potatoes!

Prep Time: 15

Cook Time: 1 15

Additional Time: 15

Total Time: 1 45

Servings: 6

Equipment

Ingredients

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

SUBSTITUTIONS:

Use any hard, dry cheese such as Asiago, Romano, or Manchego instead of Parmesan.

TIP:

Let physics be your friend. Flip the crushed turnips with the Parmesan cheese quickly. Not overcooking the turnips is also important.

INSTANT POT INSTRUCTIONS FOR COOKING THE TURNIPS:

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.

MAKE AHEAD:

The turnips can be boiled and crushed a day in advance. Leave on the towel and refrigerate.

Nutrition

Serving: 2Calories: 109kcalCarbohydrates: 1gProtein: 6gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 11mgSodium: 269mgPotassium: 25mgFiber: 1gSugar: 1gVitamin A: 130IUVitamin C: 1mgCalcium: 201mgIron: 1mg

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.