Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 4 servings (side)
Source: The Culinary Vegetable Institute
1 pound TCG 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.