Corned Beef With Smashed Turnips Parsley Sauce

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1 hour 45 minutes

Here's one of the best turnip recipes! If you're a turnip skeptic, this easy recipe with only a few ingredients will change your mind! Parmesan Crusted Crushed (Smashed) Turnips are a sophisticated, delicious, low-carb alternative to smashed potatoes!

Why This Recipe Is a Keeper!

Crushed (smashed) potatoes have been around for a while and now crushed Brussels sprouts are all the rage.  So why not turnips?

Let's admit right off the bat that turnips are neither beautiful nor trendy.  The saying "I didn't just fall off the turnip truck," associates turnips with stupidity and naiveté.  However, turnips are a cruciferous vegetable packed with fiber and vitamin C.  Healthline has more information on turnip nutrition that makes them a whole lot sexier.

Always one to push the envelope with vegetables, I created this technique with turnips. Parmesan Crusted Crushed Turnips take a little time but the overall technique is super easy. I think this recipe will change your mind about turnips! It:

• Uses minimal, simple ingredients
• Is healthy and low-carb!
• Can be prepped ahead of time.

How to Make Parmesan Crusted Crushed Turnips:

Recipe Ingredients:

Ingredient Notes:

• Turnips: Use small to medium turnips if possible. Like potatoes, turnips keep for a while. If I can't find enough of the right size all at once, I'll grab the smaller ones from the turnip bin each time I'm in the store and refrigerate them whether it's only two or three at a time when I'm planning to make this recipe. You could use baby turnips but they tend to be rather expensive for a small bunch.
• Parmesan Cheese: I prefer to use preshredded Parmesan cheese in this recipe because it's drier than freshly shredded so the cheese gets "crustier." My favorite brand is Sartori from Wisconsin.
• Optional Ingredients: Bacon, chives, parsley, rosemary.

Step-By-Step Instructions:

• Gather and prep all the ingredients.
• Peel the turnips and boil as you would potatoes.  Boil the turnips until you can easily pierce them with a paring knife and they'll hold together nicely.  You can also do them in your Instant Pot but you'll have less control over the doneness (See instructions below.)

• Drain well, then place on a clean kitchen towel or several layers of paper towels.
• Gently crush them with a potato masher.  They hold a fair amount of water and it can squirt up at you so do it slowly.

• Let the turnips drain and dry on the towels until cool.

• Combine the olive oil, garlic and salt and pepper in a small bowl.
• Then, lightly brush the smashed turnips with the seasoned garlic and olive oil combination….

• Coat with Parmesan cheese…..

• Bake and you have golden, crusty Parmesan turnip deliciousness!

I've been itching to use the chives from my herb garden so I sprinkled them over the crusty turnips.  Crumbled bacon over these Parmesan Crusted Crushed (Smashed) Turnips would also be delicious!

Parmesan Crusted Crushed (Smashed) Turnips! A lovely and sophisticated low-carb alternative to crushed (smashed) potatoes!

How to Cook Turnips in the Instant Pot:

• Place the rack inside your 6-quart Instant Pot and add 1 ½ cups water.  If using the 8-quart, use 2 cups.
• Peel the turnips and place them on the rack.
• Close and lock the lid.
• Using the "Steam" setting, steam whole medium turnips for 5-6 minutes with natural release, small turnips for 3-5 minutes with natural release.
• THE COOKING TIME WILL DEPEND UPON THE SIZE OF THE TURNIPS.
• The turnips are done when you can easily pierce them with a small paring knife but they're not falling apart.

• Proceed with the rest of the step-by-step instructions above.

Frequently Asked Questions:

When are turnips in season?

Turnips are a fall and winter crop that's harvested from October into April. However, they're shipped in and available year-round.

Do you have to peel turnips?

To peel or not to peel turnips is totally up to you. However, it's recommended you remove the skin of larger turnips to avoid a sharp aftertaste when you eat them. It will also depend on the condition of the exterior. I prefer to peel them to see if there are any flaws I want to remove from the interior. Whether you peel or not, scrub them well.

How do you store turnips?

Keep turnips (the bulb) in the refrigerator for two to three weeks. If the greens are attached, remove those and discard if not in good condition. If they are in good condition, give them a quick saute or braise.

Is it possible to remove the bitterness from turnips?

Keep in mind that turnips have a slight bitterness to them. The smaller the turnip, the less bitter it will taste.

For more delicious turnip recipes, be sure to try:

• Cauliflower White Bean Puree

• Celery Root Puree (Celeriac)

• Indian Root Vegetable Curry

• Rustic Cabbage and Root Vegetable Soup

Parmesan Crusted Crushed Turnips

Parmesan Crusted Crushed Turnips are a delicious, low-carb alternative to crushed potatoes!

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Prep Time 15 mins

Cook Time 1 hr 15 mins

Additional Time 15 mins

Total Time 1 hr 45 mins

Course Side Dishes – Vegetables

Cuisine Italian

Servings 6

Calories 109 kcal

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• ▢ 12 small to medium turnips - peeled
• ▢ Salt
• ▢ 2 tablespoons 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 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 ½-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.

TO MAKE IN THE INSTANT POT:

• Place the rack inside your 6-quart Instant Pot and add 1 ½ cups water.  If using the 8-quart, use 2 cups.
• Peel the turnips and place them on the rack.
• Close and lock the lid.
• Using the "Steam" setting, steam whole medium turnips for 5-6 minutes with natural release, small turnips for 3-5 minutes with natural release. THE COOKING TIME WILL DEPEND UPON THE SIZE OF THE TURNIPS.

MAKE AHEAD:  The turnips can be boiled and crushed up to a day in advance.  Leave on the towel and refrigerate.

Serving: 2 | Calories: 109 kcal | Carbohydrates: 1 g | Protein: 6 g | Fat: 9 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Cholesterol: 11 mg | Sodium: 269 mg | Potassium: 25 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 130 IU | Vitamin C: 1 mg | Calcium: 201 mg | Iron: 1 mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

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Source: https://www.fromachefskitchen.com/parmesan-crusted-crushed-turnips/

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