Kevin Lee Jacobs

Gardening, Recipes & Home Décor Tips

  • Home
  • Recipe Index
  • Gardening
    • Annuals
    • Bulbs
    • Forcing
    • Groundcovers
    • Herbs
    • Houseplants
    • Pests
    • Perennials
    • Vegetables
      • Tomatoes
    • Preserving the Harvest
      • Soil
    • Winter-Sowing
    • What To Do When
  • Household
    • Decorating
    • Flower Arranging
    • Good Ideas
    • Etc.
    • House Tour
    • Christmas
  • Shop
  • Ask Kevin
    • Ask Kevin Forum
    • Tips
    • Email Kevin
    • facebook
    • twitter
    • Pinterest

Turnip Crostini

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:

Enjoy this video? Post a comment below. You might also like to subscribe to my YouTube channel, as well as my email updates.

xo Kevin and Lily the Beagle

Print
Turnip Crostini

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: 8-10 crostini

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

    For the Crostini:
  • Crusty bread, such as a Tuscan Boule or Sourdough Boule
  • Extra-virgin olive oil for brushing the bread
  • Optional seasonings: salt and pepper
  • For the Turnips:
  • 1 bunch young turnips (about 6 roots), cleaned but not peeled
  • Extra virgin olive oil
  • Salt and pepper
  • For the Pesto
  • 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
  • For finishing the crostini
  • Crushed red pepper flakes -- a small pinch for each serving
  • Grated Asiago cheese -- a light dusting for each serving

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
3.1
https://www.agardenforthehouse.com/2017/06/turnip-crostini/
Copyright 2015 by Kevin Lee Jacobs

You may also like:


  • Kevin’s Herb Garden Design: The Video!

  • Video: Chicken with 40 Cloves of Garlic (Keto)

  • Cottage Cheese Pancakes with Roasted Strawberries

  • House Tour Part 3: The Parlor

BY Kevin Lee Jacobs | June 21, 2017 13 Comments

Kevin’s Herb Garden Design: The Video!
Cookbook News

Comments

  1. 1

    Brenda Johnson says

    June 21, 2017 at 8:43 pm

    Mmmmm…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!)

  2. 2

    Kevin Lee Jacobs says

    June 21, 2017 at 8:49 pm

    Hi Brenda – So glad you enjoyed these garden-fresh crostini!

  3. 3

    frederique jennette says

    June 23, 2017 at 2:34 pm

    That looks like such a healthy AND delicious treat, good for many occasions. Thank you!

  4. 4

    Martha Robinson says

    June 25, 2017 at 9:15 am

    Turnip 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.

  5. 5

    Nancy says

    June 25, 2017 at 9:20 am

    Thanks 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!!!

  6. 6

    Cornelia Vick says

    June 25, 2017 at 12:21 pm

    Can’t wait to make this one….. It looks so good.

  7. 7

    BB says

    June 25, 2017 at 12:46 pm

    Kevin,
    This looks absolutely mount-watering! I am making up my grocery list right now. Thank you for another great post!

  8. 8

    Linda says

    June 25, 2017 at 3:00 pm

    When I first glanced at this, I thought it said
    “Trump Crostini.” Hmmm ….

  9. 9

    phyllis says

    June 25, 2017 at 4:14 pm

    Once 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.

  10. 10

    Samantha Gray says

    June 25, 2017 at 5:21 pm

    Love 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!

  11. 11

    Lori Beth says

    June 25, 2017 at 10:37 pm

    I’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!

  12. 12

    Kylee says

    June 28, 2017 at 5:53 pm

    Have you tried growing rutabagas? They have a lot more flavor than turnips!

  13. 13

    Deborah Goodman says

    July 3, 2017 at 11:41 pm

    I 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!!

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Get my new cookbook!

Buy The Book

RETURN TO TOP
COPYRIGHT © 2009 - 2019 | ALL RIGHTS RESERVED | KEVIN LEE JACOBS