Roasted Baby White Turnips with Parmesan


Preheat oven to 475 degrees. Cut turnips in half and add to a rimmed baking sheet lined with parchment paper. Toss with cayenne pepper, nutmeg, and olive oil. Season with salt and pepper and toss well to coat. Sprinkle with parmesan cheese and toss gently to combine. Arrange turnips in a single layer and roast until golden on both sides, 20 to 25 minutes, flipping halfway through.

Meanwhile, bring a large pot of salted water to a boil. Blanch the turnip greens by placing them in the boiling water for 30 seconds, then drain them and run under cold water. Squeeze them dry then add them to a serving bowl.

Once the turnips are roasted, add them to the turnip greens by lifting the parchment paper and scraping the contents into the serving bowl. Toss, adjust seasonings with salt and pepper, serve.

Serves 4

Recipe Credit

Beth Blessing; modified from