Subscribe to our Newsletter

Ever wonder what’s ripe at the Crescent City Farmers Market this week? Who will be there? Who is cookin’? Sign up here for our popular electronic newsletter Market Morsels to learn recipes, market updates, and food preparation tips from our own vendors, chefs, and shoppers. It’s published each Monday so you can prepare to shop for the week!

Market Match Limit Lifted!

Unlimited Market Match, Market Umbrella's SNAP incentive program, extended through September 30, 2021!

Recipe

Parmesan-crusted Crushed Turnips

Turnip for what?! Oh, yeah, we went there. Turnips might seem like an old school root veggie but in fact, they are in the cruciferous family, closely related to kale, broccoli, and Brussel sprouts. Chalk full vitamins, minerals, and fiber making them a nutritional powerhouse. Here’s a new spin on a familiar potato recipe using turnips instead, this parmesan-crusted crushed turnip recipe from a Chef’s Kitchen is sure to have your taste buds doing a happy dance. You get a two-fer with turnips - don’t forget to eat the greens too!

parmesan-crusted-crushed-turnips-recipe-330x330.jpg

Ingredients

  • 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

Directions

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.

Back


About Us

Market UmbrellaMarket Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers MarketThe Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts nearly 60 local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.