One of the more interesting things about joining a CSA is a fridge full of veggies that you don’t normally buy or eat. I can honestly say I have never bought a turnip in my life. Not that there’s anything wrong with turnips, they just weren’t part of my produce portfolio. You didn’t think you had a “produce portfolio” did you? :) I think many of us get in ruts and buy the same things over and over again which is why I started the whole produce pick concept in the first place.
Anyway, I have found myself with a plethora of spring turnips and they’ve been sitting in my fridge for a couple of weeks now. 
I made a puree out of the last batch but I wanted to try something new and the only thing that came to mind was a hash style cake similar to potato or zucchini cakes.
The result was tasty. I’m not sure they are for everyone and I don’t think you’ll see turnip cakes available at your local diner but if you are looking to try something new these could be fun. I loved them with salt, pepper and squirt of ketchup.
- About 1.25 cups of Grated Turnips (~225 g)
- 2 large egg whites
- 1/4 cup whole wheat flour (30g)
- 1/2 cup fresh parsley
- Kosher Salt
Wash the turnips. Here’s what mine looked like…
Cut the tips off and grate.
Set aside.
Whisk the egg whites, whole wheat flout and 2 liberal pinches of salt to make the batter.
Chop up a handful of parsley, after spider man approves that is..
Add it and the grated turnips to the batter.
Mix well to coat everything.
Heat a skillet over medium heat and spray with non-stick cooking spray.
Form a cake and add it straight to the skillet.
Cook for about 4 minutes a side until brown and staying together.
I ended up making 5 cakes but I could have easily gotten 6 if I made them slightly smaller. You could eat the whole batch (I did) but I split it into 2 servings as I don’t think many other people are going to pound 6 turnip cakes like me. ;)
| Servings | Amt per Serving | |||
|---|---|---|---|---|
| 2 | 2-3 Patty | |||
| Calories | Fat | Fiber | WWPs | |
| 96 | 1g | 4g | old: 1 | new: 2 |
| Sugar | Sat Fat | Carbs | Protein | |
| 3g | 0g | 17g | 7g | |
Those look good, I usually eat turnip mashed but this is another option. I laughed at the “produce portfolio”. I’ve added pea tendrils, garlic scapes, and tatsoi to my portfolio this year and liked them all!
Oooh! A lot like latkes! Looks really good!
wow this is such a creative way to use turnips! and i love how you added parsley to it too! must add a great flavor! i want to try this recipe! ive mainly only had turnip in soups.
Sounds good, I really love spring turnips, they are also good straight up raw chopped into salads for crunch. I will definitely have to try this. thanks Roni!
I can’t say I’ve ever had a turnip… except maybe in soup when I didn’t realize it.
What does a turnip taste like, anyway? :)
Well these are spring turnips which I think are different then traditional turnips that are more starchy. the ones I have are crisp and can be eaten raw. They are almost like a radish but not as peppery and with a sweet undertone. Does anyone agree?? It’s hard to explain these odd veggies! :)
I have not had turnips…at least not that I was aware of. Do you think that these could also be made with parsnips? I love those.
I love turnips! BUT I would never in a million years thought to make them into cakes! I wonder if I could use sweet potatoes with the same formula??
Julie – I’m pretty sure this idea would work with most root veggies. If you try it let us know!
Sian – I totally think sweet potatoes would work! Let us know if you try it!
Do you think the turnips you have would be good roasted like in your radish recipe?
YES! Actually the last time I got a few at the farm I mixed them in with the radishes. Totally yummy!
I tried this out w/ kohlrabi and carrots tonight using spelt flour and it was delicious!
I tried this recipe at lunch today and was surprised at *how* good it is. Thanks for the recipe.
These look good Roni! I never had turnips, I think this might be the way to try them!