Imagine if a French fry and a carrot got together, had a baby, and then melted parmesan on top of it. I'll give you a hint: yum!
I'll be honest, this year my turnip intake has gone from zero to 60. But while in past weeks, we were eating one or two raw turnips doused in hummus, tonight I made these smashed parmesan turnips (https://www.fromachefskitchen.com/parmesan-crusted-crushed-turnips/) and my turnip consumption single-handedly spiked by 800%!
Here are my pics of the process...all the instructions are on the original recipe post. One note: I forgot they were in the oven and by the time I remembered, they were verrrrry golden. So don't be afraid to up the cooking time a few minutes...seems to caramelize the outside of the turnip. Truly a delicious app or side and definitely THE way to clear out your turnip stocks in a single go.
