1-First, start by boiling the turnips. Place the 12 peeled small to medium turnips in a pot of salted water, making sure they’re fully covered. Bring it to a boil and cook for 20 to 30 minutes until they’re easy to pierce with a knife. Once done, drain them and let them cool slightly this step softens them up perfectly for the next part.

2-Next, preheat your oven to 375°F (190°C) and prepare the turnips for flattening. Lay them on a clean kitchen towel or a double layer of paper towels, then gently press each one down to about 1/2-inch height. Let them drain for 15 minutes, flip them onto a dry towel or fresh paper towels to drain the other side, and you’re set for a crispy result.

3-Now, mix up the coating. In a small bowl, combine the 3 minced garlic cloves, 2 tablespoons of olive oil, some salt, and freshly ground black pepper. This mixture adds a savory kick that pairs wonderfully with the turnips.

4-Time to coat and crust! Line a baking sheet with parchment paper or nonstick aluminum foil. Place the flattened turnips on the sheet, brush each one generously with the garlic-oil mixture, and sprinkle with the 1 cup of freshly grated Parmesan cheese, pressing it down gently. Quickly flip each turnip and repeat the process on the other side for even coverage.

5-Bake them in the preheated oven for 20 to 25 minutes, then flip and bake for an additional 15 minutes until they’re golden and crusty. Finally, garnish with chopped fresh chives and serve immediately for the best flavor and texture.

6-For those with an Instant Pot, here’s an alternative: Place the rack inside a 6-quart Instant Pot and add 1 1/2 cups water (or 2 cups for an 8-quart pot). Add the peeled turnips on the rack, close the lid, and steam whole medium turnips on the ‘Steam’ setting for 5-6 minutes (or 3-5 minutes for small ones). Allow a natural pressure release, then proceed with flattening, draining, coating, and baking as above. This option cuts down on time, perfect for busy parents or students.