Cesared Turnips

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


Ingredients:

• 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

Directions:

• 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.