Saturday, February 11, 2012

Parmesan crusted turnips

I saw this recipe for roasted potatoes on Pinterest and immediately wanted to try it with a different root vegetable. Turnips are much lower in both calories and carbohydrates (see a comparison here) so I figured I'd give it a shot. This was so easy to make and very tasty. I will definitely be making this one again.

Serves about 4 as a side


  • About 2 lbs turnips, peeled and cut into uniform-sized chunks
  • 2 Tbs olive oil (or other fat of choice)
  • 1/3 cup grated Parmesan cheese
  • 1 tsp pimienton (Spanish smoked paprika) or regular sweet paprika
  • 1 tsp garlic powder
  • Salt and pepper (I used Penzeys 4/S as the salt)
  1. Preheat oven to 400 F. Prepare a baking sheet by lining it with parchment paper. Use parchment paper, NOT foil, as melted cheese tends to stick to foil.
  2. Combine the cheese, paprika, garlic, salt, and pepper in a small bowl.
  3. In a large bowl, toss the turnips with the olive oil. Dump the cheese mixture over the turnips chunks and toss to coat well.
  4. Spread the turnip chunks on the baking sheet and roast for about 30 minutes. Flip them over and roast 5 minutes more. Serve immediately.


scarlette said...

This looks like a great side dish. I will definitely try it thank you.

Cindi said...

This looks great--I've been experimenting with turnip lately because it is so low-carb and a nice substitute for potato. I've been loking for something resembling a home-fry and this may do it. Haven't been able to get turnips to "crisp-up" in the oven yet....

Erica said...

scarlette: Let me know if you try it!

Cindi: I have the same problem with turnips. The nice thing about this recipe is that the parmesan cheese forms a nice crust so you get a crispy surface.

April said...

These are AWESOME! I used to hate turnips when I was younger and honestly hadn't had them in years but I thought these sounded good and they are! I personally like to shake the pan every ten minutes, I find that helps give them a crispier texture all over. My boyfriend can't get enough of these too and definitely wants me to make them again- so thank you!

Erica said...

April: Glad you liked it, and good tip on shaking the pan!

Kelly @ Primally Inspired said...

Hi Erica,

I bought turnips for the first time in my life (they've always been kind of mysterious to me and I never really knew what to do with them!) and came across your recipe on chowstalker. I made them tonight and they were fantastic! I'm not scared of turnips anymore and will be making these again. Thanks for the recipe :)

Kelly @ Primally Inspired

Erica said...

Thanks Kelly, I'm glad that you liked them! I use turnips all the time, basically whenever I make something with potatoes for my husband I add some turnips for myself and cook them the same way :)

Bec Knows said...

I have had unkind words about turnips. I can stand them cooked with greens, but otherwise, fuget about it. Last week I found a small farm with just picked, tender, collard, turnip, and mustard greens. I saved the turnips so as not to ruin my lovely greens (And they WERE outstanding, thank you Goolsby Produce!) I thought this recipe was a good try for the young turnips. Two kinds, no chemical pesticides, the smaller ones were good raw. But ROASTED guided by this recipe? Oh.My.Goodness. Fabulous!. I fed hubby and the youngest, then ate most of them myself. And ate the last of them, too, and didnt try to save anyone any. When veggies are gone before meat in this house, they are gooood! I used the following variations, based on what I had on hand: I did use half olive oil/half olive oil margarine. I put about 1tb italian bread crumbs in with paprika mix, and added a pinch of salt and tsp parsley (due to mo parm) I melted fresh mozzarella on in last 5 minutes. Sensational, we're Absolutely disgusted I didn't make more!

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