top of page

Parmesan Smashed Turnips 

Turnips are apart of the root vegetable family Brassica (broccoli, cauliflower, brussel sprouts). Both the greens and fleshy root can be eaten raw or cooked. The leafy greens are similar to that of mustard greens and can be treated the same. Turnips add a light crunch when served raw in salads, slaws, tacos & more. The can also be cooked and have a sweet, earthy flavor that can be a great replacement for potatoes. Enjoy this fun take on your fresh salad turnips:


Turnip bunch 

2-3 cloves of garlic chopped

2-3 TBSP Olive oil 

1 Cup grated Parmesan or as needed

fresh chives 

Salt & Pepper


  1. Trim and peel turnips if needed. Place in pot of salted water to boil until easily pierced, about 25 minutes. 

  2. Preheat oven to 375 degrees

  3. Place cooked turnips on clean kitchen towel. Gently press down on each turnip until is 1/2 inch thick using a smasher, spoon or pan. Flip them over and let drain and dry. 

  4. Combine garlic, olive oil, salt & pepper to taste in a small bowl.

  5. Line baking sheet with parchment and place flattened turnips on baking sheet. Brush turnips with olive oil mix and sprinkle parmesan over turnips and press in. Flip over turnips and repeat. 

  6. Bake turnips for 20 minutes, flip over and finish baking for 15 minutes. Top with fresh chopped chives or herb of your choice!

bottom of page