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
- ¼ cup whole wheat flour (30g)
- ½ cup fresh parsley
- Kosher Salt
Wash the turnips. Here's what mine looked like...
Cut the tips off and grate.
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|
|96||1g||4g||old: 1||new: 2|