Best 4 Roasted Turnips With Parmesan Recipes

Roasted turnips with parmesan is a delightful side dish that is easy to make and packed with flavor. It is a great way to enjoy turnips, which are a nutritious and versatile vegetable. This dish can be served as an appetizer or as a side dish with chicken, fish, or pork. The turnips are roasted in the oven until they are tender and caramelized, and then sprinkled with freshly grated parmesan cheese. The result is a delicious and satisfying dish that is sure to please everyone at the table.

Here are our top 4 tried and tested recipes!

ROASTED TURNIPS

Roasted Turnips image

Provided by Nancy Fuller

Categories side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

2 pounds turnips with purple tops, cut into wedges
4 tablespoons unsalted butter, cubed
3 sprigs fresh thyme
2 shallots, sliced
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 450 degrees F. Toss together the turnips, butter, thyme sprigs, shallots, olive oil and some salt and pepper in a 13-by-9-inch baking dish. Roast until the turnips begin to soften, about 30 minutes. Adjust the seasoning and serve.

ROASTED TURNIPS WITH PARMESAN

Roasted Turnips with Parmesan image

Serve these turnip oven fries with roasted chicken, burgers, or mussels.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 35m

Number Of Ingredients 6

Ingredients

2 pounds turnips (about 4 medium), peeled and cut into 1/2-inch wedges
1/8 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1/4 cup grated Parmesan (1/2 ounce)

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.

Nutrition Facts : Calories 176 g, Fat 7 g, Fiber 3 g, Protein 6 g

TURNIPS WITH GARLICKY BREADCRUMBS AND PARMESAN

Turnips with Garlicky Breadcrumbs and Parmesan image

If you can find hakurei turnips, a small Japanese variety, grab them! They're mild and sweet, and you can leave their tender skins on.

Provided by Claire Saffitz

Categories Bon Appétit Side Turnip Garlic Thanksgiving Fall Lemon Parmesan Parsley

Yield 8 servings

Number Of Ingredients 8

Ingredients

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

Steps:

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

ROAST PARMESAN PARSNIPS

Roast Parmesan parsnips image

For a twist on a favourite side dish, coat parsnips in corn and grated Italian cheese to ensure a tasty, crunchy finish

Provided by Good Food team

Categories Buffet, Side dish

Time 1h

Number Of Ingredients 5

Ingredients

6 tbsp polenta
100g parmesan , grated
pinch freshly grated nutmeg
2kg/4lb 8oz parsnips , quartered and core removed
6 tbsp olive oil

Steps:

Heat oven to 220C/200C fan/gas 7. Mix together the polenta, Parmesan and nutmeg, and set aside. Bring a pan of salted water to the boil, tip in the parsnips and cook for 6 mins or until just tender. Drain. While parsnips are still hot, toss with the Parmesan mixture to coat.
Set a roasting tin over the hob and heat the oil. Add the parsnips and turn to coat in the oil. Put the tin in the oven and roast for 15 mins, then turn the parsnips over and cook for 15 mins more until golden.

Nutrition Facts : Calories 317 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 15 grams sugar, Fiber 12 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium

Tips for Perfect Roasted Turnips with Parmesan:

Choose the right turnips: Look for small to medium-sized turnips that are firm and smooth, without any blemishes or bruises.
Roast the turnips at a high temperature: This will help to caramelize the turnips and create a beautiful golden brown color.
Toss the turnips with olive oil and seasonings before roasting: This will help to evenly coat the turnips and prevent them from drying out.
Roast the turnips until they are tender and slightly browned: Depending on the size of the turnips, this will take about 20-30 minutes.
Garnish the turnips with Parmesan cheese and fresh herbs before serving: This will add a touch of flavor and elegance to the dish.

Conclusion:

Roasted turnips with Parmesan is a simple but delicious side dish that is perfect for any occasion. The turnips are roasted until tender and slightly browned, then tossed with Parmesan cheese and fresh herbs. This dish is a great way to add some roasted vegetables to your meal, and it is also a good source of vitamins and minerals. So next time you're looking for a healthy and flavorful side dish, give roasted turnips with Parmesan a try!