Roasted Tokyo Turnips with Parmigiano Reggiano Recipe
Chef Mario prepares truly farm-to-table meals in the Frog Hollow Farm kitchen using fresh, seasonal ingredients grown in our 200+ acre certified organic fruit orchard and a modest two-acre vegetable garden. Tokyo turnips, typically harvested in the late-Winter/early-Spring months, have a subtle sweetness and a great mouthfeel. In this recipe, we roasted them to perfection to get a slight char on the outside but maintain a light, creamy texture on the inside.
- 1 lb. turnips, peeled and cut into 3/4- to 1-inch pieces
- 3 tbs. of extra virgin olive oil (order online)
- Parmigiano Reggiano to taste
- Kosher salt and freshly ground black pepper to taste
- Fresh lemon juice to taste
Preheat the oven to 425° F.
Bring a large stockpot of salted water to a rapid boil over high heat. Add the turnips to the boiling water. Time them for 2 minutes from when you the water comes back to a boil. Remove the turnips from the boiling water and allow them to cool slightly.
Line a heavy-duty rimmed baking sheet with parchment.
In a medium bowl, toss the turnips with enough of the olive oil to coat generously, and season to taste with salt and freshly ground black pepper.
Turn the turnips out onto the baking sheet and arrange the pieces so that they are evenly spaced and lying on a cut side. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Roast the turnips until they are nicely browned, around 15-20 minutes.
Return the turnips to the bowl in which you tossed them with the little more olive oil. Check for seasoning. Dress with lemon juice and grated Parmigiano Reggiano to taste.
Serve at once.
Recipe Submitted by Chef Mario, Culinary Coordinator, Frog Hollow Farm