We keep going back to North End City Market for Broadview Farm and Gardens’ Hakurei turnips (also known as Tokyo or salad 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 as a side or appetizers. Check out the rest of our Eat Local Series for more delicious ideas on how to eat your veggies.Print
Parmesan Smashed Turnips
- 12 Hakurei turnips, about the size of ping pong balls
- 2 large garlic cloves, one minced and one halved lengthwise
- 1/2 cup parmesan cheese, finely shredded from a block and firmly packed*
- 1 tbsp extra-virgin olive oil
- 1/2 tsp Homemade Italian Seasoning
- 1/8 tsp salt
- 1/8 tsp ground black pepper
- Add the salt, pepper, minced garlic, and Italian seasoning to the olive oil and set aside.
- Wash turnips and trim tops and bottoms, place in a medium pot, and cover with cool water by 2 inches. Add the halved garlic clove and bring to a boil. Continue boiling 10-12 minutes – just until the turnips are fork tender. Time will vary based on the size of the turnips. Check at 10 minutes, cook no longer than 12.
- Set oven rack to center position and preheat oven to 375 degrees F. Line one rimmed baking sheet with two layers of paper towels and another with parchment paper and set aside.
- Strain the cooked turnips and let rest 5 minutes in the strainer. Discard the garlic halves. Now we’re ready to get to smashing, but be careful because the turnips will squirt water. We’ve found that the best workaround is to smash them on a large plate in the kitchen sink. Place a large dinner plate in your kitchen sink and use the base of a mason jar, mug, or bowl to roughly press each turnip on the plate to about 3/4″ thick. For now, you want to smash just enough to keep releasing liquid. We will flatten more later. Tip excess liquid from the plate after pressing each turnip, then transfer the pressed turnips to the paper towel lined baking sheet to drain.
- Let the pressed turnips rest on the paper towels for 10 minutes, then press again to about 1/2″ thickness.
- Transfer to the second baking sheet with parchment paper. Brush the tops of the turnips with the oil mixture, sprinkle with half of the parmesan cheese, and press the cheese down to make it stick. Flip and repeat, using all remaining cheese on the second side.
- Bake for 15 minutes, flip, and bake another 12-15 minutes, until deep golden brown on both sides. Serve immediately.
*Nothing crisps up as well as fresh parmesan. Do not use the canned “sawdust”.
Best served immediately as the turnips will continue to give off liquid if leftovers are refrigerated. Save the turnip greens for a salad or another recipe.
Nutrition Estimate Per Serving (3 TURNIPS) – Calories: 149, Fat: 5.6g, Saturated Fat: 2.3g, Polyunsaturated Fat: .6g, Monounsaturated Fat: 2.3g, Cholesterol: 10mg, Sodium: 219mg, Potassium: 636mg, Carbohydrates: 18.6g total/11.4g net, Fiber: 7.2 Sugar: 10, Protein: 6, Vitamin A: 0%, Vitamin C: 69%, Calcium: 17%, Iron: 4% (based on 2,000 calorie diet).
Keywords: BABY TURNIPS, PARMESAN, CRISPY TURNIPS, GARLIC, GLUTEN-FREE, GRAIN-FREE, APPETIZER, BREAKFAST, FARMERS MARKET, LOCAL PRODUCE, EAT LOCAL, KETO
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.