Crispy Crumbed Turnip with Goat Cheese & Greens

This recipe is a deliciously crunchy and veggie-packed take on classic comfort food! Crispy crumbed turnips take centre stage and are served alongside a creamy and zesty cannellini bean puree and sautéed greens. Instead of turnips, the recipe will work well with pumpkin or squash too.


300g peeled turnip (pumpkin or squash will work too)

½ cup plain flour

1.5 cups panko breadcrumbs



1 clove garlic

3 eggs

20ml water

50 ml olive oil

1 tablespoon fresh thyme

Bean puree

1 x 400g tin cannellini beans

1 clove garlic


Juice of half a lemon

½ teaspoon smoked paprika



Sautéed greens

Large handful of greens; you can use spinach, kale, Gailan, Bokchoy, or Pak choy

10g butter




20g goat’s cheese

10g hazelnuts

Sprinkle of chilli flakes


Peel the turnip. Slice into half-moon shapes. Chop the thyme.

Gather 3 bowls. Place the beaten eggs, flour, and breadcrumbs into separate bowls.

Season the flour with salt & pepper.

Add the finely chopped thyme and water into the beaten eggs.

Coat the turnip pieces in flour, ensuring the entire surface of the turnip is covered.

Dip the floured turnip into the beaten eggs, making sure it is fully coated.

Place the egg-coated turnip into the panko breadcrumbs. Press the breadcrumbs onto the turnip to ensure they stick. Place the crumbed turnips onto a baking tray and repeat until each piece of turnip is coated.

Heat a large frying pan with oil and fry the turnips on either side for 2 minutes. You may need to cook the turnips in batches. Place the turnips into the oven and bake at 180 degrees for 15 minutes. Cooking time may vary depending on the thickness of the turnip slices. Bake until golden brown on the outside and soft on the inside.

To make the bean puree, drain and rinse the cannellini beans. Finely dice the onion and garlic. Heat a pan with 1 tablespoon of olive oil, add the onions and garlic, and sauté until translucent. Pour in the cannellini beans, add a few sprigs of fresh thyme, smoked paprika, salt, pepper, and a squeeze of lemon juice. Cook for 2-3 minutes.

Remove the mixture from the pan and place it into a blender. Blitz until smooth, adding a little olive oil or water if the mixture is too thick. Check for seasoning, it may need extra salt, pepper, or lemon juice.

Chop your greens of choice, such as kale, spinach, bok choy, or gailan.

Add the chopped greens to the pan with a knob of butter and sauté until slightly wilted. Remove from the heat and set aside.

To serve, spread a generous amount of the bean mixture between two plates, add the crumbed turnips on top, and the sautéed greens. Sprinkle over the goat’s cheese, chopped hazelnuts, lemon juice, and chili flakes (if desired).


First things first, let the dish cool to room temperature. Then, transfer the crumbed turnips, sautéed greens, and bean puree to an airtight container or a covered dish.

You can keep in the fridge for up to 3-4 days.

To reheat, preheat your oven to 175°C. Spread the crumbed turnips and sautéed greens on a baking sheet and heat them in the oven for 5-10 minutes or until heated through. Warm up the bean puree in a small saucepan over medium heat, stirring frequently, until it's heated through. You may need to add a little bit of water or broth to thin out the puree if it has thickened too much. Once everything is heated through, assemble the dish as before and enjoy!