Most people are either neutral or negative when it comes to turnips, but in my opinion, they are the unsung heroes of the root vegetables. With a sturdy form and a subtle flavor, they are immensely versatile and can be transformed in to the tastiest of dishes.
One of those tasty dishes is this easy side, that comes together easily, if not quickly. And you'll be pleased to know that turnips are high in nutritional value, but low in calories, making them a wonderful addition to any healthy diet.
Ingredients:
1 dozen small to medium turnips
1 tablespoon chopped fresh rosemary
1 tablespoon Italian breadcrumbs
2 tablespoons olive oil
1 minced garlic clove
2/3 cup parmesan cheese, freshly grated
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Preheat the oven to 400 degrees Fahrenheit. Boil the turnips until they can easily be easily pierced with a knife, about 25 minutes. Line a baking sheet with parchment paper and set aside.
Remove the turnips from the boiling water and allow them to drain on a double layer of paper towels, gently pressing down on them with a clean kitchen towel to remove excess water.
In a small bowl, combine parmesan, bread crumbs, salt, pepper, and rosemary. Stir until fully mixed, set aside.
Press the turnips with a potato masher or a flat spatula, be careful of any hot water that may have gotten trapped in the turnips during boiling. Press them into 1/2 inch discs.
Using a basting brush, brush both sides of each turnip with the olive oil, then dip into the parmesan/breadcrumb mixture, turning once to coat both sides. Repeat for each turnip, placing them on the parchment lined baking sheet.
Bake for 25 minutes, turning halfway through.
Serve and enjoy. These are great as a side dish, or served on a bed of greens with garlic aoili
Parmesan and Rosemary Crusted Smashed Turnips with | Ecency
