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!
I tried these and forgot they were the SIDE dish. They didn’t make it until the roast was done.
Hi, Donald, Thanks so much and I’m guessing that means you enjoyed! 🙂 Thanks again!
I found your recipe when searching for ideas about how to use the turnips I got from my CSA farm share box. We loved it! Thank you!
Hi, Emily, Thanks so much and so happy you enjoyed!
I made this to try a new inventive way of dealing with our overabundance of CSA turnips. Sorry to say, we did not love this. Perhaps frying in oil with some breading mixed into the parmesan would help.
Sorry you didn’t care for this. It does have over 300 4 and 5-star ratings. This is meant to be a low-carb, healthier recipe–not breaded and fried.
I peeled, cut up and boiled the turnips. Drained them, mashed them and made patties of the mashed turnips. Then proceeded as written. These are delicious and I’ll be making them again. Thanks for the recipe!
Hi, Vicki, Thanks so much and so happy you love this recipe! Your process is great for really large turnips. Thanks again!
I made these with unpeeled Hakurei turnips. I only put cheese on one side and did not flip them. They were even better than I expected, and I am going to make them again tomorrow.
Hi, Julie, Thanks so much and so happy you enjoyed! This recipe will definitely work with Hakurei turnips. Thanks again!
I can imagine these in an air fryer, has anyone tried this? How long and at what temperature did you use?
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.
This recipe looks amazing. Do you think these can be frozen?
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.
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.
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!
Why do you need to peel the turnips if they are small? Thank you.
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!
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?
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!