Name: Turnips with Garlicky Breadcrumbs and Parmesan
Yield: 8 servings
Ingredients: 3 pounds small or medium turnips, trimmed, peeled, cut into 1-inch-thick wedges; Kosher salt; 2 garlic cloves, finely chopped; ½ cup panko (Japanese breadcrumbs); 3 tablespoons extra-virgin olive oil, plus more for drizzling; 1 lemon; 2 cups parsley leaves with tender stems; Grated Parmesan (for serving)

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Michael Graydon + Nikole Herriott

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.

Recipe notes