Turnips with Garlicky Breadcrumbs and Parmesan


  • 3 pounds small or medium salad turnips, trimmed, peeled, cut into 1"-thick wedges

  • 2 garlic cloves, finely chopped

  • 1/2 cup panko (Japanese breadcrumbs)

  • 3 tablespoons extra-virgin olive oil, plus more for drizzling

  • 1 lemon

  • 2 cups parsley leaves with tender stems

  • Grated Parmesan (for serving)

  • Kosher salt


  1. Toss 1 cup coarse fresh breadcrumbs with 1/3 cup grated Parmesan and 2 tablespoons olive oil; season with kosher salt and freshly ground pepper.

  2. Heat 2 tablespoons olive oil in a medium ovenproof skillet over medium-high heat. Add 1 sliced large tomato; cook, tossing occasionally, until juices are bubbling, about 4 minutes; season with salt and pepper.

  3. Top with 2 thinly sliced large summer squash and breadcrumb mixture.

  4. Bake at 350°F until squash is tender and breadcrumbs are golden brown, 20-25 minutes.