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.
Marie says
So, Carol replied that I didn't need to peel the small turnips. I have now baked these two ways. The first was FODMAP friendly (no cheese or garlic) but basted witholive oil and Herbes de Provence. They were pronounced delicious and "safe". The second time, I followed the recipe and am very excited to report that, at minus 27 degrees outside here in Quebec, just north of the Vermont border, these are a lunch hit. I used the potato smasher tip between a lint free cloth and let them sit for a bit before I roasted them (to dry out further). Thank you. I have never posted a recipe review. This is THE one.
Carol says
Hi again, Marie! I'm so happy to hear these worked out so well for you and I got to be your first recipe review! Thanks so much and please stay in touch!
Marie says
Why do you need to peel the turnips if they are small? Thank you.
Carol says
Hi, Marie, Thanks so much for your question. You certainly don't have to peel them; that would be up to you. The peel of larger turnips can be pretty sharp and have an aftertaste so you definitely want to peel those. Thanks again and hope you enjoy!
Emily says
This recipe looks tasty. But I've known turnips to have a nasty and bitter taste. Does this recipe reduce that taste of the turnips?
Carol says
Hi, Emily, Thanks so much for your question. Turnips do have a unique flavor that I equate to radishes. Perhaps the turnips you've tried were older and larger? You definitely want to use small to medium turnips for this recipe. My mother-in-law had never had a turnip until I made this recipe and she really enjoyed them as have many readers so hope you do too!
Bonnie Kelpe says
I noticed that you used 12 turnips, but the recipe then says it makes 6 servings . With the serving size 1 turnip. I am trying to estimate now many I would need for my Ladies group.
Carol says
Hi, Bonnie, Thanks so much for your question. I can see where that would be confusing; I meant 1 serving which was two turnips. Depending upon what else you're serving, I would definitely do at least two per person. Thanks so much and I've clarified the recipe.
Jughead says
Really tasty! I grew turnips in my garden for the first time and didn’t know what I was going to do with them. Glad I found this recipe I will definitely make again. Also I tried the trick with smooshing them all with another pan and that worked well! Thanks!
Carol says
Awesome! Thanks so much, Jughead! Ha! Love your alias. I was an Archie comics fanatic as a kid! Thanks again!
Terry says
Delicious !!!
Followed the recipe exactly as written. Normally I tweak every recipe I follow but not this one. Thanks so much for sharing.
Carol says
Hi, Terry, Awesome! Thanks so much and so glad you enjoyed!
Mona T says
How big are "small to medium sized turnips? About 2" across? 3"? I bought more than I needed for something a few weeks ago, and want to use them up. This sounds really good!
Carol says
Hi, Mona, Thanks so much for your question. 2-3 inches sounds about right. If they're too large, they will take longer to boil and the outside could get too overcooked before the center which could cause them to fall apart. Thanks again and hope you enjoy!
Amber Phillips says
What temp do you bake at?
Carol says
Hi, Amber, Thanks so much for your question. Instruction #2 says to "Preheat oven to 375 degrees" so 375 degrees. All ovens vary so these may not take as long to bake or they may take longer. Thanks again and hope you enjoy!
Julia Newman says
HI Carol~
I decided to start noodling around on the web to get some inspiration for Thanksgiving....we’re just having a few friends this year instead of gathering the family (to avoid unnecessary travel) and because we eat Keto, I thought ~ instead of trying to reimagine all the classic Thanksgiving dishes ~ why not just make a stellar Keto menu !? It’s been a topsy turvy year anyway ! Ill roast a perfect beef tenderloin with horseradish mousse and serve it with a creamy Brussels sprout gratin....but I was stuck on what would replace potatoes. Then I found your stellar recipe !!! I tested it out immediately and these are phenomenal !!
From one chef to another...I salute you !! Everyone is going to love these ... One tip I will include comes from doing Smashed Potatoes... if you’re preparing quite a few of these...drain them on towels after cooking as directed then transfer to a parchment lined baking sheet. Cover w another piece of parchment (or waxed paper) and place a clean baking sheet on top of the turnips (bottom side down). Press down firmly, moving your hands around for even pressure until you feel the turnips collapse underneath. Voilá ! All done at once ! Thanks again for this delicious, inspired recipe ! Can’t wait to try other recipes from your site !
Julia
Carol says
Hi, Julia, Wow. You seriously made my day! Thanks so very much and OMG a beef tenderloin with horseradish mousse sounds amazing! Love your idea about how to do a bunch at one time; my readers will appreciate it. Thanks so much again!
Jean Gnecco says
Thank you for this recipe; the turnips were so good! The highlight of the meal! I'm another person who received turnips in my CSA box and was trying to figure out what to do with them. Now if you could just make the beets from my delivery into something good 🙂
Carol says
Hi, Jean, Thanks so very much and glad you and yours enjoyed! I've got two beet recipes on my site: Roasted Beet Salad with Walnuts, Goat Cheese and Honey Balsamic Dressing --and-- Roasted Hasselback Beets with Dill Dressing. Both get good reviews so definitely give those a try! Thanks again!
Deedi says
Can I substitute rutabagas for turnips in this recipe?
Carol says
Hi, Deedi, Thanks so much for your question. Yes, you probably could but they'd have to be on the small side. Most rutabagas I see in the grocery stores are huge. You would have to cut the rutabaga into large chunks so you may not get neat "rounds." If you try it, please let me know how it worked. Thanks again and hope you enjoy!
Mike says
What about a sauce? I was considering a mustardy white sauce. Any ideas?
Helen says
This recipe transforms turnips. I'll definitely use the recipe again.
Laura says
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 🙂
Cee says
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
Carol says
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!