These crushed turnips are a great alternative to potatoes, and come with a delicious bacon, Parmesan and garlic crust. Low carb recipe.
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If you love crushed potatoes then my version is much lower in carbs! It's a seriously tasty side dish that actually works well for a light lunch or a late supper, too!
If you haven't tried crushed potatoes then it's a very simple method of boiling new or baby potatoes until soft, then crushing them into rough patties, and roasting them. Before roasting you can add all kinds of flavorings – but most commonly used are cheese, herbs, and garlic.
I decided to go one step further and add bacon as well as garlic and Parmesan. The result is a delicious crust and soft center. You'll love them!
How to Make Bacon Crusted Crushed Turnips
Peel the turnips – and I know that I say this every time but I always think it's a shame to lose that beautiful purply-pink color! The three I had here weighed about 2lb before peeling and trimming, and about 1lb 10 oz afterwards. I cut these ones into quarters, but it does depend on the size of the turnips.
Add the turnips to a large saucepan of boiling water and cook until super tender, about 20-30 minutes depending on size.
Drain and place the turnips on a tray or board lined with a few layers of paper towel. Leave to drain for 10 minutes.
Meanwhile, make the crust by combining olive oil, cooked chopped bacon, grated Parmesan, garlic paste and black pepper.
Using the palm of your hand (wearing a kitchen glove if the turnips are still too hot), press each piece into a patty. Don't worry if they break up a little.
Transfer the turnips to a baking sheet lined with a silicone mat or foil. Spoon about a tablespoon of the crust mixture over each turnip. Spread it out a little but don't worry if it isn't even.
Roast in a preheated oven for 20 minutes or until the crusting is brown and the edges of the turnips are starting to turn brown. Drain on paper towels if necessary, then transfer to a serving platter. Garnish with chopped fresh chives.
Leftovers are really easy to reheat – just place them in the microwave for a few minutes!
Check out all my keto turnip recipes!
Bacon Crusted Crushed Turnips
These crushed turnips are a great alternative to potatoes, and come with a delicious bacon, Parmesan and garlic crust. Low carb recipe.
Ingredients
- 2lb turnips
- 3 tbs olive oil
- 4 slices cooked bacon, finely chopped
- ½ cup grated Parmesan
- 1 tbs garlic paste
- black pepper
- 2 tbs chopped fresh chives
Instructions
- Peel the turnips and cut them into equal size pieces.
- Add the turnips to a large saucepan of boiling water and cook until super tender, about 20-30 minutes depending on size.
- Drain and place the turnips on a tray or board lined with a few layers of paper towel. Leave to drain for 10 minutes.
- Preheat the oven to 375F.
- Meanwhile, make the crust by combining the olive oil, bacon, Parmesan, garlic, and black pepper.
- Using the palm of your hand (wearing a kitchen glove if the turnips are still too hot), press each piece into a patty. Don't worry if they break up a little.
- Transfer the turnips to a baking sheet lined with a silicone mat or foil. Spoon about a tablespoon of the crust mixture over each turnip. Spread it out a little but don't worry if it isn't even.
- Roast for 20 minutes or until the crusting is brown and the edges of the turnips are starting to turn brown.
- Drain on paper towels if necessary, then transfer to a serving platter. Garnish with chopped fresh chives.
Notes
5g net carbs per serving of a quarter of the recipe (actual number depends on size)
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Nutrition Information
Yield 4 Serving Size Quarter of the recipeAmount Per Serving Calories 232Total Fat 20gSaturated Fat 5gTrans Fat 0gCholesterol 22mgSodium 559mgCarbohydrates 6.5gNet Carbohydrates 5gFiber 1.5gSugar 2gProtein 8g