Ingredients
- 12 medium snowball turnips (Janefield Hydroponics)
- 2 Tbsp olive oil (Dunford Grove)
- 3 cloves crushed garlic (Te Mahanga)
- 1 lemon juice and zest
- Freshly ground black pepper
- Sea salt
- 1/2 -1 cup grated parmesan cheese
- 2 Tbsp cut parsley
Crusted Crushed Turnips
Method
- Preheat oven to 200 degrees C
- Peel, and slice off the tops & tails of the turnips (keep the turnip tops for the Cabanossi and Carrot Stir-fry recipe)
- Steam the turnips until soft and then drain well, using a clean tea towel lay out the turnips and push out as much juice as possible
- Line a baking tray, placing the turnips on top, then, using a potato masher squash the turnips flat
- Mix the oil, garlic and lemon juice and brush on both sides of the turnips
- Then mix the cheese, lemon zest, salt and pepper and sprinkle this cheese mix over the turnips
- Push down mixture on one side, then flip and do the same to the other side
- Bake for 15-20 minutes
Comments
Recipe by: Amy Dougherty
