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.
boil in salted water until fork tender like a potato
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.
mix grated parmesan cheese, onion powder and dill. Coat both sides of the smooshed turnip.
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.
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