Adventures in Healthier Eating with 2 Kids and a Picky Husband

Turnip Parsley Cakes

2 WWPP Posted by 6 years ago 15 Comments

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

See other recipes using: parsley, turnip

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There are 15 comments so far. Join in on the conversation.


    July 5, 2010

    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! Reply


    July 5, 2010

    Oooh! A lot like latkes! Looks really good! Reply

    Natalie @ cinnamonbums

    July 5, 2010

    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. Reply


    July 5, 2010

    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! Reply


    July 5, 2010

    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? :) Reply


    July 5, 2010

    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! :) Reply


    July 5, 2010

    I have not had least not that I was aware of. Do you think that these could also be made with parsnips? I love those. Reply


    July 6, 2010

    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?? Reply


    July 6, 2010

    Julie - I'm pretty sure this idea would work with most root veggies. If you try it let us know! Reply


    July 6, 2010

    Sian - I totally think sweet potatoes would work! Let us know if you try it! Reply


    July 7, 2010

    Do you think the turnips you have would be good roasted like in your radish recipe? Reply


    July 7, 2010

    YES! Actually the last time I got a few at the farm I mixed them in with the radishes. Totally yummy! Reply


    July 8, 2010

    I tried this out w/ kohlrabi and carrots tonight using spelt flour and it was delicious! Reply


    July 18, 2010

    I tried this recipe at lunch today and was surprised at *how* good it is. Thanks for the recipe. Reply


    August 23, 2010

    These look good Roni! I never had turnips, I think this might be the way to try them! Reply