This is our version of a dish that was originally made with rutabagas.
Yield: serves 4
- 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
- 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.