If you can find hakurei turnips, a small Japanese variety, grab them! They’re mild and sweet, and you can leave their tender skins on.
- 3 pounds small or medium turnips, trimmed, peeled, cut into 1-inch-thick wedges
- 2 garlic cloves, finely chopped
- ½ cup panko (Japanese breadcrumbs)
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 cups parsley leaves with tender stems
- Grated Parmesan (for serving)
Cook turnips in a large pot of boiling salted water until just tender, about 5 minutes. Transfer turnips to a bowl of ice water to stop the cooking. Drain and pat dry. Transfer to a large bowl.
Cook garlic, panko, and 3 Tbsp. oil in a small skillet over medium heat, stirring occasionally, until panko is golden brown, about 4 minutes. Remove from heat and season with salt and pepper.
Zest half of lemon over turnips, then cut lemon in half and squeeze juice over. Add parsley and half of the breadcrumbs and drizzle with oil. Season with salt; toss well.
Transfer turnips to a platter and top with Parmesan and remaining breadcrumbs.
Do Ahead: Breadcrumbs can be toasted 1 day ahead; store airtight at room temperature. Turnips can be cooked 8 hours ahead. Let cool, then cover and chill. Bring to room temperature before serving.