In wintertime when roots are all the rage, I’m always looking for new ways to eat them. And this recipe is the BOMB. I made my batch with a particularly sweet version of turnip. It was tasty, but they didn’t get very crispy. A less-sweet turnip might have crisped more?
2 T olive oil
2 T cornmeal
2 T parmesan
1/4 t garlic salt
Preheat oven to 450 degrees, and put a baking pan in the oven. Peel the turnips and cut them into 1/4″ matchsticks. Toss in a baggie with the olive oil. In a bowl, combine the cornmeal, parmesan and garlic salt then toss with the oiled turnips. Put the turnips into the hot baking pan and bake for 25 minutes or so until browned, turning once during cooking.