Let me be the man who introduced you to Turnip Crostini! These were inspired by the young turnips I harvested the other day. I turned the green tops into garlicky, lemon-kissed pesto, and the white bottoms into sweet, roasted rounds. Layered on toasted slabs of crusty bread, and garnished with a flurry of Asiago cheese, the turnips were a dream to devour.
Here’s the recipe in video format, followed by a printable version:
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xo Kevin and Lily the Beagle
A delicious way to use both the tops and bottoms of fresh, young turnips. Serve the crostini as a cocktail appetizer, or as a main course for lunch.
Ingredients
- Crusty bread, such as a Tuscan Boule or Sourdough Boule
- Extra-virgin olive oil for brushing the bread
- Optional seasonings: salt and pepper
- 1 bunch young turnips (about 6 roots), cleaned but not peeled
- Extra virgin olive oil
- Salt and pepper
- The greens from 1 bunch of turnips, rinsed and towel-dried
- 2 garlic cloves, peeled
- 1/2 cup (2 ounces) slivered almonds (or pine nuts)
- 1 cup freshly-grated Asiago (or Parmesan) cheese
- Zest and juice of 1 lemon
- Extra virgin olive oil – about 1/3 cup
- Salt and pepper to taste
- Crushed red pepper flakes -- a small pinch for each serving
- Grated Asiago cheese -- a light dusting for each serving
Instructions
- Preheat the oven to 350°F. Cut the bread into 8 or 10 slices approximately 1/2-inch thick. Arrange the slices on a baking sheet, and brush the tops (and bottoms, too, if you wish) with olive oil. Bake until the is barely toasted – 4-5 minutes per side.
- Increase the oven temperature to 475°F; line a baking sheet with aluminum foil. . Detach turnip greens from roots with a sharp knife. Cut off and discard or compost the long “tail” of each root. Slice the roots into 1/8-inch thick rounds. Transfer the rounds to the baking sheet, and give them a drizzle of olive oil and a sprinkling of salt and pepper. Toss to coat. Roast for 20 minutes, tossing the turnips after 10 minutes. The roots are done when fork-tender, fragrant, and slightly caramelized.
- Meanwhile, make the pesto. Roughly cut the greens and stems into 1-inch pieces, and transfer them to the bowl of a food processor. Process for 5 seconds to coarsely puree the greens. Then add the garlic, almonds, cheese, and lemon zest and juice, and process until a somewhat smooth puree develops. With the machine running, add the olive oil through the feed tube until a thick but spreadable consistency is achieved. Taste carefully for seasoning – you might like to add a little salt and/or pepper. Transfer the pesto a bowl.
- Lower the oven temperature to 425°F. Generously spread each toast with the pesto. Then top the pesto with the roasted turnip rounds. Sprinkle lightly with the pepper flakes (go easy here), and finish with a dusting of Asiago cheese. Bake just until the cheese melts – about 5 minutes. Arrange the crostini on a wooden board, and serve.
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Brenda Johnson says
June 21, 2017 at 8:43 pmMmmmm…what an inventive idea for turnips (and their tops!!) Earthy, garlicky and bright with a burst of lemon! A superb offering for the finest of your summer soirees, or just as a welcome hot afternoon treat!!! You hit this one right outta the park Kevin!! (Thanks for sharing!)
Kevin Lee Jacobs says
June 21, 2017 at 8:49 pmHi Brenda – So glad you enjoyed these garden-fresh crostini!
frederique jennette says
June 23, 2017 at 2:34 pmThat looks like such a healthy AND delicious treat, good for many occasions. Thank you!
Martha Robinson says
June 25, 2017 at 9:15 amTurnip Crostini sounds wonderful. I live in Canada and we’re a little behind the US in the growing season, but I have turnips coming up in my organic garden, and will look forward to taking this to our neighborhood potluck. I always like to try out new things on friends. 🙂 Also, I’m beyond excited for your new cookbook, and happy for you after all that work. I imagine it was a labor of love, but still labor! Thanks for your wonderful newsletter.
Nancy says
June 25, 2017 at 9:20 amThanks for another great episode! I didn’t see Lily snatch up the turnip green that was tossed, maybe she’s waiting for a slice of bacon or ham to be included in that recipe. I like the addition of red pepper flakes. Your humor is much appreciated!!!
Cornelia Vick says
June 25, 2017 at 12:21 pmCan’t wait to make this one….. It looks so good.
BB says
June 25, 2017 at 12:46 pmKevin,
This looks absolutely mount-watering! I am making up my grocery list right now. Thank you for another great post!
Linda says
June 25, 2017 at 3:00 pmWhen I first glanced at this, I thought it said
“Trump Crostini.” Hmmm ….
phyllis says
June 25, 2017 at 4:14 pmOnce a week, my dear friend and neighbor joins me for “happy hour”, wine and an appetizer. Unfortunately all my garden baby turnips have been harvested and eaten, leaves are in the freezer for turnip soup in the fall. However, I will sow more turnips seeds shortly (zone 6) and will definitely try this yummy-sounding recipe! Thank you again and again.
Samantha Gray says
June 25, 2017 at 5:21 pmLove this updated use of turnip greens. My southern grandmother used to serve them in the tradition way, but I love them any way at all. Gotta try this!
Lori Beth says
June 25, 2017 at 10:37 pmI’m so glad I’m not the only person who thought it said Trump crostini!! I was very confused.
I’m also so thrilled for your cookbook. I think I know what I’m getting everyone for Christmas this year!! Thank you, Kevin!
Kylee says
June 28, 2017 at 5:53 pmHave you tried growing rutabagas? They have a lot more flavor than turnips!
Deborah Goodman says
July 3, 2017 at 11:41 pmI can honesty say that I have never had a turnip. Possibly because I never knew how to cook them or what to make with them. Now I know and cannot wait to try them!!