12 medium snowball turnips (Janefield Hydroponics)
2 Tbsp olive oil (Dunford Grove)
3 cloves crushed garlic (Te Mahanga)
1 lemon juice and zest
Freshly ground black pepper
1/2 -1 cup grated parmesan cheese
2 Tbsp cut parsley
Preheat oven to 200 degrees C.
Peel, and slice off the tops & tails of the turnips (keep the turnip tops for the Cabanossi and Carrot Stir-fry recipe). Steam the turnips until soft and then drain well, using a clean tea towel lay out the turnips and push out as much juice as possible. Line a baking tray, placing the turnips on top, then, using a potato masher squash the turnips flat. Mix the oil, garlic and lemon juice and brush on both sides of the turnips. Then mix the cheese, lemon zest, salt and pepper and sprinkle this cheese mix over the turnips. Push down mixture on one side, then flip and do the same to the other side. Bake for 15-20 minutes.
Recipe by: Amy Dougherty