Turnips have their share of haters, but if I was ranking root vegetables they’d land near the top. I like their texture, dense yet juicy, and faint bitter savor. People say you should buy turnips small, snow white, and young, but the ones I picked up at the store were verging on middle aged, the size of softballs, tops stained with purple—and they were still perfectly fine, absolutely edible (though maybe I’m just seeing them as a metaphor for an upcoming big birthday—eek!).
You know what makes turnips really, really delicious? A blizzard of Parmagiano-Reggiano. Peel your turnips and slice them into sturdy strips, then shower them with cheese and spices. If you step lively, you can toss this together while your toddler is occupied with a cup of Cheerios. A blast of the oven will melt the root’s rock hard flesh tender while toasting the cheese golden brown and heat-blistered. I could have eaten the entire pan straight out of the oven, but managed to restrain myself and saved (most of) the “fries” for a quick, late-night, post-wine-class supper, paired with a mushroom-cheddar Boca burger. Later, I realized I misread the original recipe and used four times more cheese than actually called for—but, hey, that’s four times more delicious, right?
Parmesan turnip fries
Serves 3-4
Adapted from Martha Stewart
Note: The original recipe calls for 1/2 ounce of Parmesan cheese, so reduce as you prefer.
2 lbs turnips, peeled and cut into sturdy wedges
1/8 teaspoon cayenne pepper
1/8 teaspoon nutmeg
1 tablespoon olive oil
Salt and pepper
2 oz Parmagiano-Reggiano, grated
Preheat the oven to 475ºF. Line a baking sheet with parchment paper. In a large bowl, combine the turnips, cayenne pepper, nutmeg, and olive oil. Toss to combine and season generously with salt and pepper. Sprinkle the Parmesan cheese and toss gently to combine. Arrange the turnips on the baking sheet in a single layer. Roast for 12 minutes and flip the turnips. At this point, the melted cheese will appear oily and stringy. Continue roasting another 12-15 minutes, until the oil absorbs and the turnips turn golden brown.
I’ve just rediscovered turnips. My paternal grandmother always made them. I love them simply boiled with butter and salt. They are so delicious. I will have to give these fries a try.
Jeanne — Yum! I’ll have to try them your way! Do you mash them? Or just cubed, drizzled with butter and salt?
Count me as a turnip hater. But a fries and cheese lover. Actually not so much a hater. It’s more that I’ve not eaten turnips save the occasional holiday dinner. Since this recipe is easy I’m going take the challenge. And quadruple the cheese.
As a Scottish lass, I can tell you as a youngster, I had more than my worldly share of turnip. Bashed with tatties and haggis, they’re delicious. But with parmesan and turned into fries? This is great, Ann!
My dad hated turnips so my mom would only make them when he was out of town on a business trip. It was her guilty pleasure and made them seem much more enticing to me! And what does not benefit from a healthy dose of Parmaggiano Reggiano?!
Turnips – one of my favorite vegetables! Will definitely have to try this. Never can be too much cheese.
This sounds terrific! I will trying this soon as I can get some turnips! I love turnips, one of my favorite dinner sides is to mash turnips and carrots coarsely together, delicious combo!
Turnips and Parmagiano-Reggiano? Ok … As soon as I get my hands on some turnips. Ever tried it with sweet potatoes which lots of people hate?
They’re super healthy too. And you can never have too much cheese! :)
This is a fabulous, fabulous idea. I honestly cannot even remember the last time that I had a turnip so I will give it a go!
Jackie — This recipe tastes festive to me!
Jill — I could make a meal out of mashed neeps and tatties alone (and often have, after foregoing their accompaniment ;)
Anne — Were turnips your mom’s secret single food? I love that they had the tinge of the illicit in your family!
Betty — It seemed like a lot of cheese when I was grating it, but the finished product tasted perfect. Didn’t figure out my mistake until much later :)
Joy — I have to admit, cooked CARROTS rank low on my list of root vegetables :) But I bet it’s pretty!
Dad — Ooooh, sweet potatoes rank very very low on my list. Too sweet, too mealy. But let me know if you try it?
Emma –Amen!
Heather — I know! Why do I always ignore turnips? No longer! :)
I tried it with sweet potatoes which was surprisingly good, a nice change from regular fries,and less calories. Will give the turnip version a go.
Janice — You are marvelous to try it with sweet potatoes and report back. Glad they were good. Hope you’re well!
I would never turnip my nose at these fries!