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 as 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 baby turnips
- 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
- 1/4 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.
- Line a large plate with paper towels, line a large, rimmed baking sheet with parchment paper, and set out a third plate.
- Scrub turnips and trim tops and bottoms, place in a medium pot, and cover with cool water by 1-2 inches. Add 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. Check at 10 minutes, then as needed.
- Set oven rack to center position and preheat oven to 375 degrees F.
- Strain the cooked turnips and let rest 5 minutes. Discard the garlic halves. Transfer turnips to the unlined plate, 2-3 at a time. Carefully use the base of a mug, or bowl to roughly press each turnip on the plate. A glass cereal or mixing bowl works especially well for this. The turnips can squirt hot liquid, so press slowly. You want to break them apart so they will release liquid, but take care not to flatten too much or they may fall apart. Keep thickness at about 3/4″.
- Transfer pressed turnips to the paper towel-lined plate and let then continue to drain for 5-10 minutes before transferring to the baking sheet. Once on the sheet, press again to flatten to about 1/2″. This creates more rough edges that will crisp up.
- Brush the tops of the turnips with the oil mixture, sprinkle with half of the parmesan cheese, and pat the cheese down to flatten and adhere to the turnip. Flip and repeat to fully coat both sides. Use 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 block parmesan. If you don’t have a fine shredder, use a regular kitchen grater, then pulse in a food processor.
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.