Parmesan Smashed Turnips Food

PARMESAN SMASHED TURNIPS

Steps:

• Add the salt, pepper, minced garlic, and Italian seasoning to the olive oil and set aside.
• Wash turnips and trim tops and bottoms, place in a medium pot, and cover with cool water by 2 inches. Add the halved garlic clove and bring to a boil. Continue boiling 10-12 minutes - just until the turnips are fork tender. Time will vary based on the size of the turnips. Check at 10 minutes, cook no longer than 12.
• Set oven rack to center position and preheat oven to 375 degrees F. Line one rimmed baking sheet with two layers of paper towels and another with parchment paper and set aside.
• Strain the cooked turnips and let rest 5 minutes in the strainer. Discard the garlic halves. Now we're ready to get to smashing, but be careful because the turnips will squirt water. We've found that the best workaround is to smash them on a large plate in the kitchen sink. Place a large dinner plate in your kitchen sink and use the base of a mason jar, mug, or bowl to roughly press each turnip on the plate to about 3/4″ thick. For now, you want to smash just enough to keep releasing liquid. We will flatten more later. Tip excess liquid from the plate after pressing each turnip, then transfer the pressed turnips to the paper towel lined baking sheet to drain.
• Let the pressed turnips rest on the paper towels for 10 minutes, then press again to about 1/2″ thickness.
• Transfer to the second baking sheet with parchment paper. Brush the tops of the turnips with the oil mixture, sprinkle with half of the parmesan cheese, and press the cheese down to make it stick. Flip and repeat, using all remaining cheese on the second side.
• Bake for 15 minutes, flip, and bake another 12-15 minutes, until deep golden brown on both sides. Serve immediately.

PARMESAN CRUSTED CRUSHED TURNIPS

Steps:

• Place peeled turnips in a pot of salted water to cover. Bring to a boil. Cook 20 to 30 minutes or until turnips can be pierced easily with a paring knife. Drain. Let cool slightly.
• Preheat oven to 375 degrees.
• Place the turnips on a clean kitchen towel or double layer of paper towels. Gently press each one down until it's approximately 1/2-inch high. Let them drain for 15 minutes then carefully flip them over onto a dry section of the towel or onto fresh paper towels so the other side drains and dries a bit.
• Combine garlic, olive oil and salt and black pepper, to taste in a small bowl.
• Line a baking sheet with parchment paper or nonstick aluminum foil. Place the flattened turnips on the lined baking sheet. Brush each turnip with a little of the olive oil and garlic combination. Sprinkle Parmesan cheese over each turnip, gently pressing it down.
• Carefully and quickly flip each turnip over. Repeat with the remaining olive oil and garlic combination and cheese.
• Bake for 20 to 25 minutes. Flip each turnip and bake an additional 15 minutes. Garnish with chopped fresh chives and serve.

ROASTED TURNIPS WITH PARMESAN

Steps:

• Preheat oven to 475 degrees. On a rimmed baking sheet, combine turnips, cayenne, nutmeg, and oil. Season with salt and pepper and toss well to coat. Sprinkle with Parmesan and toss gently to combine. Arrange turnips in a single layer and roast until golden on both sides, 25 to 30 minutes, flipping halfway through.

PATTY'S MASHED TURNIPS

Steps:

• Peel, wash, and quarter turnips.
• Boil 35-45 minutes or until tender. Strain and rinse cooked turnips.
• Place in large mixing bowl and use fork to break up turnips into smaller bits. Add milk and butter. Blend to desired consistency. Add salt and pepper to taste.

MASHED GARLIC TURNIPS

Steps:

• Place the turnips and the garlic in a saucepan with a tight-fitting lid.
• Add water to fill about halfway, cover, and place over medium-high heat.
• Bring to a boil, turn down the burner, and simmer until quite soft (about 15 minutes).
• Drain the turnips and garlic very well.
• Using a potato masher, mash the turnips and garlic together.
• Stir in the butter, horseradish, salt, pepper, and nutmeg, and mix well.
• Just before serving, stir in the chives.
• Each serving has 10 grams of carbohydrates and 2 grams of fiber, for a total of 8 grams of usable carbs and 2 grams of protein.

MASHED POTATO AND TURNIP GRATIN

Steps:

• Butter 11x7x2-inch glass or ceramic baking dish. Cook potatoes and turnips in heavy large pot of boiling salted water until tender, about 35 minutes. Drain. Cool vegetables slightly and peel. Cut into large chunks; place in food processor. Add butter and process until smooth, scraping down sides of bowl occasionally. Add 1/4 cup cheese and pinch of ground nutmeg; blend briefly. Season puree to taste with salt and pepper. Spoon into prepared dish. Sprinkle with remaining 1/4 cup cheese. (Gratin can be prepared 1 day ahead. Cover and chill.)
• Preheat oven to 425°F. Bake gratin uncovered until vegetables are hot and top is golden, about 25 minutes.

CHEESY TURNIPS

Steps:

• Place turnips in a large suacepan.
• Add 1 1/4 cups water and bring to a boil.
• Cover and cook for 12 minutes.
• Add green onions, butter, garlic powder, and salt.
• cook and additonal 5 minutes.
• Dissolve cornstarch in 1/4 cup water.
• Add to turnips, stirring until combined.
• Add cheese; cook until cheese melts.