Turnips are sweet, dense root vegetables that, when baked with a dusting of pecorino and spices, become amazingly addictive.
Magical things happen when cheese is browned and the sugar in the veg becomes caramelized. Mm, mm, mm. Yum hot or cold — just ask my dad.
Pecorino-Crusted Turnip Bites
Adapted from this recipe
1 package of peeled, pre-diced turnips (I would say about 3 cups)
1 tablespoon vegetable oil or evoo
1/3 cup Pecorino Romano cheese (grated)
1 teaspoon garlic powder
1 teaspoon smoked paprika (or regular)
1 teaspoon onion powder
Preheat oven to 425°F (or 400°F if feeling lazy and using convection oven). Line a baking sheet big enough to house the turnips in an even (can be crowded) layer. Spray with PAM or grease lightly.
Place turnips in a large bowl, toss with vegetable oil to coat. In a gallon-sized ziplock bag, mix together the rest of the ingredients and shake to mix. Add oiled turnips to the bag and shake-a-shake-a-shake until the turnips are evenly coated. Awesome method.
Spread turnips out on baking sheet — dump any extra un-adhered topping in too — and cook until crispy outside and tender inside (~20 minutes) and serve immediately… Also good cold.
So yummy! Delicious on a salad or just by themselves. The browned parts, of course, are the best. And as in the original recipe, you can use whole turnips and cut them into longer sticks to make “fries” … which unlike potatoes, are extremely low in calories for the amount of potassium, vitamin C, and fiber you get. I’m not saying potatoes aren’t healthy–they totally are, just not when deep fried to oblivion or slathered in sour cream/butter, cheese, or … shudder… Bacon Bits. Cough.
But back to the turnips! This is a snack that, when using pre-cut turnips, is very quick and easy to make and delicious to eat. Sweet and salty. What’s not to love?