Turnips with Garlicky Breadcrumbs and Parmesan
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.
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.