Caesared Turnips
Elevate your side dish game with Caesared Turnips, featuring tender turnips tossed in a zesty Caesar dressing. This unique twist on a classic favorite offers a delicious and nutritious way to enjoy turnips, perfect for any meal.
Ingredients
- 1 pound The Chef’s Garden Turnips
- 8 oz sourdough bread, torn into bite-sized pieces
- 3 tbsp Olive Oil
- 2 oz Hard cheese, finely grated
- 1 Garlic clove, Finely minced
- ¼ Cup of Caesar Dressing, store bought or homemade.
- 1 Lemon, zested and juiced
- Microgreens to taste
- Micro Herbs to taste
- Black Pepper to taste
- Salt to taste
Directions
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 4 servings (side)
Source: The Culinary Vegetable Institute at The Chef’s Garden
- Fill a pot of large enough to blanch the turnips in with water. Season with salt and bring up to the boil.
- Preheat the oven to 325F.
- In a bowl, toss together the torn bread, olive oil, grated cheese, minced garlic, a good pinch of salt and a few cracks of black pepper.
- Bake the croutons to-be until they are golden and aromatic. 10-20 minutes.
- While the croutons are baking, Quarter the Turnips and wash them well.
- Blanch the turnips until they are crisp but cooked through, about 2 minutes.
- Drain the turnips and pat them dry. While they are still warm, transfer them to a bowl and add the Caesar dressing, zest and juice of 1 lemon, and salt and pepper to taste. Fold in the fresh croutons then transfer to a plate, finish with micro herbs and microgreens. Serve immediately.
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