Parmesan Crusted Crushed Turnip Recipe

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

4.47 from 309 votes

Parmesan Crusted Crushed Turnip Recipe

Here's one of the best turnip recipes! If turnips aren’t usually at the top of your must-make vegetable list, these Parmesan Crusted Crushed Turnips just might change that. Tender turnips are gently crushed, topped with nutty Parmesan cheese, then roasted until golden and crispy around the edges. They’re a delicious, lower-carb alternative to smashed potatoes, with the same irresistible contrast between a creamy, tender center and a crisp, cheesy exterior.

Prep Time15

Cook Time1 15

Additional Time15

Total Time1 45

Course: Side Dishes - Vegetables

Cuisine: Italian

Diet: Diabetic, Gluten Free, Kosher, Low Fat, Vegetarian

Servings:

Author: Carol Borchardt

Equipment

Ingredients

12 small to medium turnips peeled
Salt
Cooking spray if needed
2 tablespoons olive oil
3 cloves garlic minced
Freshly ground black pepper
1 cup pre-shredded Parmesan cheese or as needed
Chopped fresh chives if desired.

Instructions

Place peeled turnips in a pot of salted water to cover. Bring to a boil.
Cook for 20-30 minutes or until the turnips can be pierced easily with a paring knife.
Drain well. Let cool slightly. (You can also do them in an Instant Pot, but you’ll have less control over the doneness. See Instant Pot instructions below.)
Preheat oven to 375 degrees. Place the turnips on a clean kitchen towel or a 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 can drain and dry a bit.
Combine the 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. (If using foil, spray it with a light coating of cooking spray.) Place the flattened turnips on the lined baking sheet. Brush each turnip with a little of the olive oil-garlic mixture.
Sprinkle the Parmesan cheese over each turnip, gently pressing it down. Quickly and decisively flip each turnip over. Repeat with the remaining olive oil, garlic, and cheese on the other side.
Bake for 20-25 minutes. Flip each turnip and bake for an additional 15 minutes.
Garnish with chopped fresh chives if desired and serve.

Video

Notes

A NOTE ABOUT STICKING AND LESS-THAN-SUCCESSFUL RESULTS FROM A FEW READERS: I retested this recipe twice (9/3/26) side by side on the same sheet pan, lining one half with Reynolds nonstick aluminum foil and the other with parchment paper. I sprayed the nonstick foil with a little cooking spray as "insurance." (The recipe has been updated.) I used Kirkland pre-shredded Parmigiano-Reggiano and had no issues with the cheese sticking to either surface. I also tested one batch with freshly grated Gruyère, a softer, meltier cheese, and it released cleanly, too. In fact, the Gruyère cheese batch was so good, it may deserve a recipe of its own.

SUBSTITUTIONS:

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

TIPS:

Turnips keep well refrigerated, so if you can’t find enough small ones at once, pick up a few each time you shop until you have enough.
Cook until tender, but not falling apart. A paring knife should slide easily into the center. Undercooked turnips will split rather than flatten.
Don’t crush them too thin. Keep them thick enough to hold together while developing a tender center and crispy exterior.
If using nonstick aluminum foil, I highly recommend Reynolds. During my years as a personal chef, I tried less expensive store brands, but they simply didn’t perform as well.
Press the Parmesan gently into place before flipping to help it adhere.
Flip quickly and confidently. Let physics work in your favor—a quick, decisive flip helps keep the Parmesan against the turnip.
Don’t worry about stray cheese. If any Parmesan falls off, simply lift the turnip and tuck the cheese back under before roasting.
Give them room. Space the turnips apart on the sheet pan so they roast and crisp rather than steam.

INSTANT POT INSTRUCTIONS FOR COOKING THE TURNIPS:

Place the rack inside your 6-quart Instant Pot and add 1 1/2 cups of 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, and 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 2 days in advance.
Leave on the towel/paper towels in a single layer, cover, and refrigerate.

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