Parmesan Crusted Crushed Turnip Recipe
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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
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
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!
We also got turnips in our CSA this week. This recipe was excellent, I’ve never cooked turnips before and really enjoyed them. Will definitely make again. Thank you 🙂
I got a bunch of turnips (again) in my CSA last week, so I plan on taking these to a party tonight. Should I be prepared to reheat them when I get there? I don’t want them soggy & I’d love to broaden other’s horizons with something yummy. Thank you. Cee
Hi, Cee, Thanks so much for your question! Yes, if you can grab a little oven space from the host/hostess that would be best unless they let you come a little early to get them started. I don’t think they’ll get soggy; they should crisp right back up. Just be careful not to over brown them. Thanks and hope everyone enjoys!
I got turnips in my CSA share and, thank god, I found this recipe.
I served them with asparagus and a grass fed sirloin roast. The entire dinner was delicious but the turnips were the absolute highlight of the evening! My husband totally agreed.
Now I must grow my own bcz they’re not easy to find.
A million thanks!
Hi, Camille, A million thanks to you! So glad you all enjoyed and your meal sounds really lovely! Thanks again!
What is a “CSA” people who write you have been referring to?
Hi, Claudia, Thanks so much for your question. A “CSA” is “community-supported agriculture.” It connects farmers with consumers. People are able to get locally-grown vegetables from area farmers directly. It’s a pretty cool concept! Thanks again!
I made these tonight for my husband and I for dinner, Carol. They were perfect. We loved them! I am not on a low carb diet, but I am always grateful for ways to cut carbs, sugar, calories, and so forth for day to day eating. I didn’t miss the potatoes with this recipe. I will be making these again. Thanks for the great recipe! xoxo
Hi, Katie, Thanks so very much and so glad you enjoyed! I don’t follow a low-carb diet either, but when I can cut out some of the bad stuff, I definitely do. This recipe is one of my favorite ways!
Thanks again!
Hi! very glad I found this recipe, I have lots of turnips and not many different recipes. I will try this one tonight! Thank you!
Hi, Fernanda, Thanks so much and hope you enjoy!
Delicious! Even for family members who don’t like turnips. This recipe is definitely a keeper! Also, I used some watermelon radishes that were the same size as the turnips and it was equally delicious on them, although they took about 10 minutes longer to boil and then about 10 minutes longer to roast. I got the watermelon radishes in our CSA, mistook them for turnips, had to look them up, lol. By then they were already in the pot. They are harder than the turnips and a bit spicier.
Thanks so very much, Nancy! A personal chef friend of mine tried this method/concept with radishes and really loved that, too! She serves them at parties. Thanks again and so glad you all enjoyed!
My turnips have gotten a little large in the garden. Will this work if I thick slice them and then boil and then smash? Or will there not be enough to them? Perhaps slice in half horizontally? I’m going to try this weekend.
Hi, Dawn, Great question! I’m thinking you should cut in half, then cook, then gently crush them. If you boil them so large, they’re going to take a very long time and the outside could get overcooked. Thanks again and hope you enjoy!
Fantastic idea!
I made squashed Parmesan crust Turnips following your recipe accompanied with wild mushrooms herbs and Hollandaise.
Inspiration!
Thanks so much, Karolis! That sounds like a mighty delicious combination! Thanks again and glad you enjoyed!
I LOVED these so much and I typically can’t stand turnips. Thank you so much for this recipe. It will make continuing with our CSA much easier in the fall/winter.
I don’t eat dairy, but subbed in vegan Parmesan cheese (from the minimalist baker blog) and it was still delicious. I used Parmesan, as written, for my family and they loved it, too… even the kids!
Thank you, thank you for this awesome recipe!!
Hi, Amanda, Thank you sooo very much! So glad to hear you and everyone else in your family enjoyed them–including the kids! Loved that the vegan Parmesan cheese worked just as well. Thanks again and please stay in touch!