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Recipes
November 2017

Turnips with Garlicky Breadcrumbs and Parmesan

By Andy Baraghani

3.9

(7)

Image may contain Dish Food Meal Plant Seasoning Bowl and Vegetable
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 information

  • 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)

Need to make a substitution?

Preparation

  1. 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.

    Step 5

    Do Ahead: 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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