This week for my farm share the fall and winter vegetables started. I've had Hakurei turnips before but was looking for something a little different to make with them. I found a recipe for parmesan turnips and adapted it for what I had in the cupboards. It's pretty good.
6 hakurei turnips washed and peeled but left whole.
lay on a clean kitchen towel and smoosh. I tried my masher on one and it was too much smoosh so, I used the bottom of a bowl.
Cook in olive oil until the cheese starts to brown and serve.
They needed more salt when I was eating them. I had salted the water but was afraid that the parmesan would be salty as well. I could have added more salt to the water.
I'm also thinking that mashing them and adding an egg and breadcrumbs to form a patty would be really good too.