Turnip Cakes

By May 16, 2015

January and February signal the beginning of the "long march of root vegetables." However, there are plenty of tasty preparations for all those turnips, parsnips and carrots. One of them is sure to go over easy on even the pickiest of eaters-- turnip cakes. These deliciously crunchy-on-the-outside, chewy-on-the-inside pancakes are a cinch with a food processor fitted with the shredder blade. Just try to keep little fingers away from them until they cool down!

 3 turnips peeled
 1 rutabaga peeled
 1 parsnip peeled
 3 small sweet potatoes, peeled
 1/2 small red onion, small dice
 2 eggs
 Salt and pepper
 1 tbsp or so of flour
 High smoke point oil, like canola or peanut, for pan-frying
1

Put all the root veggies through a food processor with a shredding disk attached.

2

Whisk together the diced red onion, the 2 eggs and a pinch of salt and pepper.
Drop the matchstick veggies into the eggs and toss them together the shredded veggies in the eggs. Add in a little flour to make them stick together better.

3

Head up some oil in a high-sided frying pan
Make a little pancake in your hands, and drop a matchstick into the oil to see if it sizzles-- once it sizzles, you’re good to go.

4

Add in a few pancakes, but don’t crowd the pan too much. Use a spatula to lift up a corner to make sure they don’t stick and to check for doneness. Once it’s golden and crispy, flip over.

5

When they’re evenly cooked on both sides, keep them on a dish in a heated oven so they don’t cool down too much while you finish preparing the whole batch.

Serve with applesauce or sour cream.

Ingredients

 3 turnips peeled
 1 rutabaga peeled
 1 parsnip peeled
 3 small sweet potatoes, peeled
 1/2 small red onion, small dice
 2 eggs
 Salt and pepper
 1 tbsp or so of flour
 High smoke point oil, like canola or peanut, for pan-frying

Directions

1

Put all the root veggies through a food processor with a shredding disk attached.

2

Whisk together the diced red onion, the 2 eggs and a pinch of salt and pepper.
Drop the matchstick veggies into the eggs and toss them together the shredded veggies in the eggs. Add in a little flour to make them stick together better.

3

Head up some oil in a high-sided frying pan
Make a little pancake in your hands, and drop a matchstick into the oil to see if it sizzles-- once it sizzles, you’re good to go.

4

Add in a few pancakes, but don’t crowd the pan too much. Use a spatula to lift up a corner to make sure they don’t stick and to check for doneness. Once it’s golden and crispy, flip over.

5

When they’re evenly cooked on both sides, keep them on a dish in a heated oven so they don’t cool down too much while you finish preparing the whole batch.

Serve with applesauce or sour cream.

Turnip Cakes

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