Makes 2-3 servings.

1 bunch Red Dog hakurei turnips, trimmed and cut into 1-inch-thick wedges
Kosher salt
1 clove Red Dog garlic, finely chopped
1/4 cup panko (Japanese breadcrumbs)
1 tablespoon extra-virgin olive oil, plus more for drizzling
1/2 lemon
3/4 cup 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 1 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 one-quarter of the lemon over turnips, then squeeze the juice of one half of the lemon over the turnips. 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.