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.
Ingredients
- 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
Instructions
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. 😉
📖 Recipe
Turnip Parsley Cakes
Ingredients
- 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
Instructions
- Wash the turnips. Here's what mine looked like...About 1.25 cups of Grated Turnips
- 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.2 large egg whites, Kosher Salt, ¼ cup whole wheat flour
- Chop up a handful of parsley, after spider man approves that is..½ cup fresh parsley
- Add it and the grated turnips to the batter.
- Turnip Parsley Cakes - ½ cup of parsley
- 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.
Gina
These look good Roni! I never had turnips, I think this might be the way to try them!
Laura
I tried this recipe at lunch today and was surprised at *how* good it is. Thanks for the recipe.
Colleen
I tried this out w/ kohlrabi and carrots tonight using spelt flour and it was delicious!
roni
YES! Actually the last time I got a few at the farm I mixed them in with the radishes. Totally yummy!
Meghan
Do you think the turnips you have would be good roasted like in your radish recipe?
roni
Sian - I totally think sweet potatoes would work! Let us know if you try it!
roni
Julie - I'm pretty sure this idea would work with most root veggies. If you try it let us know!
sian-girlgetstrong
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 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.
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! 🙂
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!
Natalie @ cinnamonbums
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.
Michelle
Oooh! A lot like latkes! Looks really good!
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? 🙂
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!