OCTOBER 26, 2021
Hello, Everyone,
Root vegetables and greens are arriving this week. White turnips are coming, and, from what I hear from our members, no one really knows what to do with them.
Help is on the way. Today’s recipe is for smashed turnips, the greatest potato substitute ever.
SMASHED TURNIPS
- 12 small to medium turnips, peeled
- Salt
- 2 TBS olive oil
- 3 cloves garlic, minced
- Freshly ground black pepper
- 1 cup freshly grated Parmesan cheese (or as needed)
- Chopped fresh chives
- Place peeled turnips in a pot of salted water to cover. Bring them to a boil. Cook for 20 to 30 minutes or until the turnips can be pierced easily with a paring knife. Drain the turnips and let them cool slightly.
- Preheat the oven to 375 degrees.
- Place the turnips on a clean kitchen towel or double layer of paper towels. Gently press each one down with a spatula until it’s approximately ½-inch thick. Let them drain for 15 minutes, then gently flip them over onto a dry section of the towel or onto fresh paper towels to drain the other side.
- Combine the garlic, olive oil, salt, and black pepper to taste in a small bowl.
- Line a baking sheet with parchment paper. Place the flattened turnips on the lined baking sheet. Brush each turnip with a little olive oil and garlic mixture. Sprinkle Parmesan cheese over each turnip, gently pressing it down.
- Carefully and quickly flip each turnip over. Brush with the remaining olive oil and garlic combination, and more cheese.
- Bake for 20 to 25 minutes. Flip each turnip and bake an additional 15 minutes. Garnish with chopped fresh chives.
I think you will enjoy this as a terrific side dish with any meat or vegetable meal.
HELPFUL HINT: The leftovers are great the next day.
Have a delicious week!
Best,
Judi