Parmesan Crusted Brown Butter Turnips

Name: Parmesan Crusted Brown Butter Turnips
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 bunch Organic Tokyo Turnip; Italian Panko; Parmesan; Fresh Basil; Sage; Italian Parsley; 1/4 cup sauvignon blanc; 1 teaspoon white wine vinegar; 1 shallot chopped; 2 tabs butter

5 steps

Prep:5minCook:10min

Turnips are often baked, boiled or steamed. BUT this little root has ambition to become something other than a softened boiled mash or lost on a baking sheet with a slew of other root vegetables. In this recipe, the turnips are the star–pan seared and browned in beurre blanc then encrusted with fresh herbs, panko and Parmesan. In mere minutes–your senses will be surprised. A great fictional film character once said, "Turnips are the self made woman of vegetables". It's true, this is a hard working root vegetable that can achieve amazing flavor and be something beautiful if you just give it a chance...so, stop boiling turnips and give them a chance to shine on your dinner table. Enjoy and have a colorful day! *Turnip variety suggestion: Baby Tokyo Turnip *True beurre blanc contains no cream. (If you add cream to the sauce, it's no longer a beurre blanc.) *We are making just enough beurre blanc to be absorbed by the turnips and the panko.

Updated at: Thu, 17 Aug 2023 11:30:03 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories976.1 kcal (49%)

Total Fat94.2 g (135%)

Carbs27.1 g (10%)

Sugars9.3 g (10%)

Protein7.2 g (14%)

Sodium307.3 mg (15%)

Fiber4.7 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 bunchturnip

¼ cupsauvignon blanc

1 teaspoonwhite wine vinegar

1shallot

chopped

2 tabsbutter

Instructions

Step 1

Wash, trim, and quarter turnips into bite sized pieces. Wash and chop herbs and set aside in a small bowl. Mince the shallot and set aside.

Step 2

Brown the butter in a large pan. (Stir gently on medium heat until the butter browns.) Add the diced shallot.

Step 3

Add thyme sprigs to the pan, pour in the wine, and white wine vinegar and simmer until slightly reduced.

Step 4

Toss the turnips into the pan. Cook and stir occasionally until turnips are softened and are brown on all sides. About 7-8 minutes. *At minute 5 remove the thyme sprigs and add the other herbs.

Step 5

Sprinkle in enough panko to cover the turnips, toast the panko by stirring the turnips. Then add in parmesan cheese and stir and cook for 2 minutes more.