Parmesan-Crusted Smashed Turnips

4-6 Hakurei turnips

2 tablespoons olive oil

3 cloves garlic, minced

½ teaspoon cumin

¼ teaspoon chile flakes

1 teaspoon salt

Freshly ground black pepper

1 cup freshly grated Parmesan cheese

Chopped fresh chives

Place turnips in a pot of generously salted water and bring to a boil over high heat. Cook until turnips can be pierced easily with a paring knife, about 10 to 15 minutes. Drain and let cool slightly. Preheat oven to 375°F.

Place the turnips on a clean kitchen towel and gently smash each turnip with the base of a mason jar until approximately ½-inch high, maintaining the turnip’s round shape. Let drain for 15 minutes on one side then carefully flip over onto a dry section of the towel to dry the other side.

Meanwhile, combine olive oil, garlic, cumin, chile flakes, salt, and black pepper in a small bowl.

Place the flattened turnips on a baking sheet. Brush each turnip with the garlic oil mixture. Sprinkle Parmesan cheese over each turnip, gently pressing down to get it to stick. Carefully flip each turnip over and repeat with the remaining garlic oil and cheese.

Bake in the oven for 25 to 35 minutes, flipping each turnip halfway through, until turnips are golden brown and crisped. Garnish with chopped fresh chives and serve.