Parmesan Smashed Turnips

We keep going back to North End City Market for Broadview Farm and Gardens’ baby turnips and continue to find new ways to enjoy them. This time around, we’re smashing them with garlic from Susie’s Garden Patch and freshly grated parmesan for a crispy outside and tender center. These Parmesan Smashed Turnips are great with farm fresh eggs, on top of a salad, and even as appetizers. Check out the rest of our Eat Local Series for more delicious ideas on how to eat your veggies.

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Parmesan Smashed Turnips

Parmesan Smashed Turnips

  • Author: Fresh. Out.
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55 minutes
  • Yield: 12 Rounds 1x
  • Category: Appetizers, Sides, Snacks
  • Method: Stove Top, Baking


Parmesan Smashed Turnips



  • 1 bunch baby turnips (about a dozen)
  • 1/2 cup finely grated parmesan cheese (from a block)
  • 2 large garlic cloves
  • 1 tbsp unsalted butter, ghee, or extra-virgin olive oil
  • Salt and ground black pepper, to taste


  1. Melt a tablespoon of unsalted butter or ghee (or use olive oil instead) and add one minced garlic clove and a generous pinch of ground black pepper. Halve the other garlic clove lengthwise and set aside. 
  2. Line a plate or tray with paper towel. Line a large, rimmed baking sheet with parchment paper.
  3. Scrub and trim turnips, place in a medium pot, and cover with water by 2 inches. Add a pinch of salt and the halved garlic clove and bring to a boil. Continue boiling 10-15 minutes until the turnips are fork tender. Time will vary based on the size of the turnips.
  4. Preheat oven to 375 degrees F with rack at center position. 
  5. Strain cooked turnips and let rest 5 minutes. Carefully use the base of a mug or a potato masher to flatten each turnip. They will give off quite a bit of liquid in unpredictable directions. We placed a paper towel on top of the turnips when pressing.
  6. Transfer pressed turnips to the paper towel lined plate and let drain for 5 minutes before transferring to the baking sheet. 
  7. Brush the tops of the pressed turnips with the butter/ghee/oil mixture, then sprinkle with a pinch of salt. Top with half of the parmesan cheese, pressing the cheese down to flatten. 
  8. Carefully flip the turnips over, generously brush with remaining butter/ghee/oil, and top with remaining parmesan. Press down again to flatten the cheese. 
  9. Bake in preheated oven for 15 minutes, flip the turnips, and bake another 12-15 minutes, until golden brown on both sides. Serve immediately.



Located in Marengo, IL, Broadview Farm and Gardens is a family-owned farm on nine acres. They grow organic produce and raise heritage breeds of hogs, goats, laying hens, and pastured broilers, all of which are raised outdoors with room to graze. They offer fresh seasonal produce and herbs, free-range eggs, pasture raised meats, and gorgeous handmade soap in a variety of scents (also unscented) and styles.

Located at 10258 Hwy 20 in Garden Prairie, IL, Susie’s Garden Patch has been a family-owned and operated farm since 1985 and offers self-pick, CSA, and farm stand options. Though not certified organic, Susie’s Garden Patch employs organic practices and integrated pest management as well as sustainable practices with minimal chemical us. Call for farm stand and self-pick hours: 815-597-3011 or visit them at the Colonial Village Farmers Market on Friday mornings or the Belvidere Farmers Market at Dodge Lanes on Saturday mornings.

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