Pair Turnips with Parmesan for a Savory Side

Fall is here, and as the weather begins to change, so too does our produce selection. Fall produce is more concentrated in root vegetables, like turnips, the October Harvest of the Month.

Turnips are very versatile in that unlike most root vegetables, both the root and the green leaves that grow above ground can be eaten. For a savory side the whole family will enjoy, try this recipe for Parmesan Crusted Crushed Turnips.

Ingredients:

• 12 small to medium turnips, peeled
• Salt
• 2 tbsp olive oil
• 3 cloves garlic, minced
• Salt and pepper (to taste)
• 1 cup freshly grated Parmesan cheese (or as needed)
• Green onions, chopped

Directions: 

Preheat oven to 375 degrees.

Place peeled turnips in a pot of salted water to cover. Bring to a boil; simmer until tender, approximately 20-30 minutes. Drain, cool and press turnips to about half-inch height. Repeat until all turnips are pressed.

In small bowl, combine garlic, olive oil, salt and pepper.

Place the flattened turnips on the parchment-lined baking sheets. Brush each turnip with olive oil, garlic mixture and sprinkle each turnip with Parmesan cheese over, gently pressing cheese in. Flip turnips over; repeat with remaining olive oil mixture and cheese.

Bake for 20 to 25 minutes. Flip and bake an additional 15 minutes.
Garnish with green onions and serve.

Serves 6