7:24 AM
Erica
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.
PARMESAN CRUSTED ROASTED TURNIPS
Serves about 4 as a side
INGREDIENTS
- 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)
DIRECTIONS
- 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.
- Combine the cheese, paprika, garlic, salt, and pepper in a small bowl.
- In a large bowl, toss the turnips with the olive oil. Dump the cheese mixture over the turnips chunks and toss to coat well.
- Spread the turnip chunks on the baking sheet and roast for about 30 minutes. Flip them over and roast 5 minutes more. Serve immediately.
Posted in: side dish
7 comments:
This looks like a great side dish. I will definitely try it thank you.
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....
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.
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!
April: Glad you liked it, and good tip on shaking the pan!
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
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 :)
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