Turnips with Garlicky Breadcrumbs and Parmesan

Name: Turnips with Garlicky Breadcrumbs and Parmesan
Total time: 21 min
Yield: 6 servings
Ingredients: 3 pounds small or medium turnips, trimmed, peeled, cut into 1"-thick wedges; 2 cloves garlic cloves, finely chopped; ½ cup panko (Japanese breadcrumbs); 3 tablespoons extra-virgin olive oil, plus more for drizzling; 1 whole lemon; 2 cups parsley leaves with tender stems; ¼ cup Grated Parmesan (for serving); 1 to taste Kosher salt

Tender turnips are elevated with crispy garlic-infused panko breadcrumbs, fresh parsley, and savory Parmesan cheese. This bright and flavorful side dish combines the earthiness of turnips with citrusy lemon and fresh herbs.

6 servings

21 min

Published October 4, 2025

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Ingredients

•3 pounds small or medium turnips, trimmed, peeled, cut into 1"-thick wedges
•2 cloves garlic cloves, finely chopped
•½ cup panko (Japanese breadcrumbs)
•3 tablespoons extra-virgin olive oil, plus more for drizzling
•1 whole lemon
•2 cups parsley leaves with tender stems
•¼ cup Grated Parmesan (for serving)
•1 to taste Kosher salt

Cooking Instructions

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.
10 min
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.
4 min
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.
5 min
4.
Transfer turnips to a platter and top with Parmesan and remaining breadcrumbs.
2 min
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.

Ingredients

•3 pounds small or medium turnips, trimmed, peeled, cut into 1"-thick wedges

•2 cloves garlic cloves, finely chopped

•½ cup panko (Japanese breadcrumbs)

•3 tablespoons extra-virgin olive oil, plus more for drizzling

•1 whole lemon

•2 cups parsley leaves with tender stems

•¼ cup Grated Parmesan (for serving)

•1 to taste Kosher salt

Cooking Instructions

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.

10 min

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.

4 min

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.

5 min

Transfer turnips to a platter and top with Parmesan and remaining breadcrumbs.

2 min

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.