Cesared Turnips

Cesared Turnips

Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 4 servings (side)
Source: The Culinary Vegetable Institute at The Chef's Garden


  • 1 pound The Chef's Garden Turnips
  • 8 oz sourdough bread, torn into bite-sized pieces
  • 3 tbsp Olive Oil
  • 2 oz Hard cheese, finely grated
  • 1 Garlic clove, Finely minced
  • ¼ Cup of Cesar Dressing, store bought or homemade.
  • 1 Lemon, zested and juiced
  • Microgreens to taste
  • Micro Herbs to taste
  • Black Pepper to taste
  • Salt to taste


  • Fill a pot of large enough to blanch the turnips in with water. Season with salt and bring up to the boil. 
  • Preheat the oven to 325F.
  • In a bowl, toss together the torn bread, olive oil, grated cheese, minced garlic, a good pinch of salt and a few cracks of black pepper. 
  • Bake the croutons to-be until they are golden and aromatic. 10-20 minutes.
  • While the croutons are baking, Quarter the Turnips and wash them well.
  • Blanch the turnips until they are crisp but cooked through, about 2 minutes.
  • Drain the turnips and pat them dry. While they are still warm, transfer them to a bowl and add the Caesar dressing, zest and juice of 1 lemon, and salt and pepper to taste. Fold in the fresh croutons then transfer to a plate, finish with micro herbs and microgreens. Serve immediately.

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