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.