Turnips with Garlicky Breadcrumbs and Parmesan

Ingredients for Turnips with Garlicky Breadcrumbs and Parmesan

• 1.4kg small or medium turnips, trimmed, peeled, cut into 1"-thick wedges

• 2 garlic cloves, finely chopped

• 60g panko (Japanese breadcrumbs)

• 45ml extra-virgin olive oil, plus more for drizzling

• 1 lemon

• 2 cups parsley leaves with tender stems

• Grated Parmesan (for serving)

• Kosher salt

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 45ml 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.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.