Turnip Parsley Cakes


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. Turnip Parsley CakesI 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…

Turnip Parsley Cakes - the turnips

Cut the tips off and grate.

Turnip Parsley Cakes - the turnips grated

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..

Turnip Parsley Cakes - parsley

Add it and the grated turnips to the batter.

Turnip Parsley Cakes - 1/2 cup of parsley

Mix well to coat everything.

Turnip Parsley Cakes - the finished batter

Heat a skillet over medium heat and spray with non-stick cooking spray.

Form a cake and add it straight to the skillet.

Turnip Parsley Cakes - cooking

Cook for about 4 minutes a side until brown and staying together.

Turnip Parsley Cakes - flip

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. ;)

Approx Nutritional Information per serving
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
Posted in: 1 WWP, 2 WWPP, Food Photos, Lunch Ideas, Snack Ideas, Vegetarian Ideas
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15 Comments and 0 Replies

  1. Kerry

    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!

  2. Alison

    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!

  3. Joelle

    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? :)

  4. roni

    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! :)

  5. Julie

    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.

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