Parmesan Roasted Turnips

My low-carb diet persists, and so does my search for new and different vegetables to substitute for all my favorite carbs. I wrote recently about my rediscovery of the rutabaga; it is quite impossible, really, to be reminded of the rutabaga without also being reminded of turnips… after all, fundamentally every description of a rutabaga compares it to a turnip.

Turnips are much easier to come by, and so when I struck out into the city in search of rutabagas, I naturally encountered turnips first. In fact, only two grocery stores I went to had rutabagas, but nearly all had turnips. I purchased turnips as a contingency for my Bolognese recipe, planning to spiralize them if a rutabaga could not be procured. But after finding the latter, I decided to try a different recipe with the turnips I had collected along the way.

Parmesan Roasted Turnips

Parmesan Roasted Turnips


2 large turnips (or 2 lbs. of small ones)
1/4 cup olive oil
1/2 teaspoon nutmeg
salt and pepper, to taste
1/3 cup grated Parmesan cheese

Preheat oven to 475.

Peel and cut turnips into cubes or wedges. In a plastic freezer bag, combine turnips, nutmeg, salt and pepper. Seal bag and toss ingredients together.

Spread oil- and spice-coated turnips in a large, shallow casserole dish (should be large enough that turnips can be spread in a single layer). Sprinkle with Parmesan cheese. Roast for 10-15 minutes. Flip turnips so that they get roasted on the other side. Roast for another 10-15 minutes until golden brown. Serve and enjoy!

This recipe turned out well, tasty in a simple no-frills kind of way. I was actually surprised at just how potato-like the turnips were. It gives me many ideas for future recipes involving turnip substitutions for potatoes!

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