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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

Parmesan Crusted Crushed Turnips are a delicious, low-carb alternative to crushed potatoes!
Prep Time15 minutes
Cook Time1 hour 15 minutes
Additional Time15 minutes
Total Time1 hour 45 minutes
Course: Side Dishes - Vegetables
Cuisine: Italian
Diet: Diabetic, Gluten Free, Kosher, Low Fat, Vegetarian
Servings: 6
Author: Carol | From A Chef's Kitchen

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

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: 2 | Calories: 109kcal | Carbohydrates: 1g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 11mg | Sodium: 269mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 201mg | Iron: 1mg