SERVES 4

This is our version of a dish that was originally made with rutabagas.

4 medium peeled trimmed turnips
1/4 cup olive oil
1/4 cup grated parmigiano-reggiano
2 pinches grated nutmeg
Salt and freshly ground black pepper

1. Preheat oven to 450º. Cut turnips into 1/2" sticks and toss in a bowl with oil, grated parmigiano-reggiano, nutmeg, and salt and pepper. Spread turnips out on an oiled sheet pan. Bake until golden, 18–20 minutes.