If you can find hakurei turnips, a small Japanese variety, grab them! They’re mild and sweet, and you can leave their tender skins on.
Ingredients
8 servings
Step 1
Cook turnips in a large pot of boiling salted water until just tender, about 5 minutes. Transfer turnips to a bowl of ice water to stop the cooking. Drain and pat dry. Transfer to a large bowl.
Step 2
Cook garlic, panko, and 3 Tbsp. oil in a small skillet over medium heat, stirring occasionally, until panko is golden brown, about 4 minutes. Remove from heat and season with salt and pepper.
Step 3
Zest half of lemon over turnips, then cut lemon in half and squeeze juice over. Add parsley and half of the breadcrumbs and drizzle with oil. Season with salt; toss well.
Step 4
Transfer turnips to a platter and top with Parmesan and remaining breadcrumbs.
Do Ahead
Step 5
Breadcrumbs can be toasted 1 day ahead; store airtight at room temperature. Turnips can be cooked 8 hours ahead. Let cool, then cover and chill. Bring to room temperature before serving.
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Reviews (1)
Back to TopThis was a solid recipe. It was fast and easy, and used up some turnips and parsley I had hanging around, but it wasn't great. If I made it again I'd use butter in place of the oil and add more garlic. I might also sautee the turnips instead of boiling for more flavor.
emerson_lyn
Flagstaff, AZ
11/4/2019