Turnips with Garlicky Breadcrumbs and Parmesan

Ingredients for Turnips with Garlicky Breadcrumbs and Parmesan

• 1.4kg small or medium turnips, trimmed, peeled, cut into 1"-thick wedges

• 2 dientes de ajo, finamente picados

• 60g panko (Japanese breadcrumbs)

• 45ml extra-virgin olive oil, plus more for drizzling

• 1 limón

• 2 cups parsley leaves with tender stems

• Grated Parmesan (for serving)

• Sal kosher

Cook turnips in a large pot of boiling salted water until just tender, about 5 minutes. Transfer turnips to a bowl of ice water to stop the cooking. Drain and pat dry. Transfer to a large bowl.

Cook garlic, panko, and 45ml oil in a small skillet over medium heat, stirring occasionally, until panko is golden brown, about 4 minutes. Remove from heat and season with salt and pepper.

Zest half of lemon over turnips, then cut lemon in half and squeeze juice over. Add parsley and half of the breadcrumbs and drizzle with oil. Season with salt; toss well.

Transfer turnips to a platter and top with Parmesan and remaining breadcrumbs.

Breadcrumbs can be toasted 1 day ahead; store airtight at room temperature. Turnips can be cooked 8 hours ahead. Let cool, then cover and chill. Bring to room temperature before serving.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.