Potato And Turnip Cakes Recipes

POTATO-AND-TURNIP CAKES

Steps:

• Coarsely grate (with a box grater or a food processor fitted with the grater attachment) potatoes and turnips, all scrubbed and trimmed. Squeeze to remove as much moisture as possible; transfer vegetables to a medium bowl. Toss with coarse salt and ground pepper.
• Heat olive oil in a large skillet over medium heat. Form potato mixture into four tightly packed patties; place in skillet, flattening gently with a spatula to a 3/4-inch thickness. Cook patties, turning once, until browned and cooked through, about 10 minutes per side (reduce heat if patties start to brown too quickly, and add more oil to skillet if necessary). Transfer to paper towels; sprinkle with salt.

POTATO AND TURNIP BAKE

Steps:

• In a skillet over medium-high heat fry bacon until golden, stirring frequently (10 minutes). Remove with a slotted spoon and drain on paper towels.
• Pour off bacon fat from skillet and reserve.
• Heat 1 tablespoon of the bacon drippings in the skillet over medium heat.
• Add leeks to skillet cooking until softened and starting to brown (8-10 minutes). Transfer to a bowl.
• Heat another tablespoon of the bacon dripping in the skillet over medium-high heat. Add half of the potatoes and cook until tender and golden brown, tossing and seasoing with 1/4 teaspoon salt and 1/8 teaspoon pepper (15 minutes). Add potatoes to bowl (with leeks).
• Repeat with remaining potoates.
• Heat 1 tablespoon bacon drippings in skillet over medium high heat. Add turnips and cook until tender and starting to brown, seaoning with 1/4 teaspoon salt and 1/8 teaspoon pepper (5 minutes). Add to bowl (with potatoes and leeks).
• Add carrot to skillet, stirring for 2 minutes before adding to bowl.
• Add remaining salt (1/4 teaspoon) and pepper (1/8 teaspoon) and fennel seeds to bowl and toss.
• Spread half of the vegetables in a 13 x 9 x 2 inch baking dish. Sprinkle with bacon and cover with remaining vegetables. Chill to room temperature and then cover and chill overnight.
• Preheat oven to 425-degrees F.
• Bring vegetables to room temperature. Pour wine over all.
• Bake until wine has evaporated and top is browned (30 minutes).
• Sprinkle with parsley.

TURNIP AND POTATO PATTIES

Steps:

• Cook chopped turnip and potato in boiling water: In a large saucepan of boiling salted water, cook the turnip and potato cubes for 15 to 17 minutes, or until they are tender, and drain them.
• Mash turnips and potatoes: In a bowl, mash the cooked turnips and potatoes with a fork and stir in the scallions, the egg, flour, and salt and pepper to taste.

CHEESY TURNIP AND POTATO GRATIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9-inch gratin dish.
• Using a mandoline, slice potatoes and turnip into 1/8-inch-thick slices.
• Layer 1/2 of the potatoes and turnips in the bottom of the gratin dish. Sprinkle 1/2 of the thyme leaves over the vegetables, season with salt and pepper, and top with 1 cup shredded Monterey Jack cheese.
• Layer remaining 1/2 of the potatoes and turnips on top of the cheese. Sprinkle remaining thyme leaves over the vegetables. Season with salt and pepper again. Pour half-and-half evenly over the top and cover with remaining 1 cup Monterey Jack cheese.
• Cover and bake in the preheated oven for 40 minutes. Uncover and continue baking until browned and bubbly, about 10 more minutes. Remove from the oven and let sit 10 minutes before serving.

APPLE TURNIP MASHED POTATOES

Steps:

• In 5-quart Dutch oven, place turnips and potatoes; add enough water to cover. Heat to boiling; boil uncovered 15 to 20 minutes or until tender. Drain.
• Meanwhile, in 10-inch nonstick skillet, cook bacon over medium-high heat 5 to 6 minutes or until crisp. Drain on paper towels; reserve 2 tablespoons drippings in skillet. Crumble bacon; set aside. In reserved drippings, cook apples over medium-high heat 6 minutes, stirring frequently, until tender and lightly browned.
• In large bowl, mash turnips, potatoes, apples, garlic and thyme with potato masher until blended (mixture will be chunky). Stir in buttermilk and melted butter. Season with salt and pepper. Sprinkle with bacon.

TURNIP AND POTATO MASH

Steps:

• In a medium saucepan, bring turnips, potatoes, and bay leaf to a boil in salted water over high; cook until vegetables are tender when pierced with a knife, 20 minutes. Drain, discard bay leaf, and return vegetables to pan. Add sour cream and butter, and mash until mostly smooth. Season to taste with salt and pepper.

TURNIP AND POTATO SOUP

Steps:

• Cook the bacon in a large saucepan over medium heat until the fat begins to render, about 4 minutes; remove from heat, and drain most of the rendered bacon drippings, reserving about 1 tablespoon in the skillet.
• Return the pan with the bacon and reserved drippings to medium heat; cook and stir the onion in the bacon and fat until translucent, about 4 minutes more. Stir the potato and turnip into the bacon mixture; cook and stir until the potato and turnip pieces are warmed, about 2 minutes.
• Add the thyme to the saucepan with enough water to cover the vegetable mixture; bring the water to a boil, reduce heat to medium-low, and cook at a brisk simmer until the potato and turnip are tender, 15 to 20 minutes.
• Heat butter in a small skillet. Cook and stir the kale leaves until they wilt, 2 to 3 minutes. Reduce heat to medium-low, and cook another 1 to 2 minutes. Stir the kale and the cream into the simmering soup; allow to simmer together another 2 to 3 minutes. Remove thyme sprigs before serving.

POTATO AND TURNIP GRATIN

Steps:

• Preheat oven to 375°F. Combine first 6 ingredients in heavy medium saucepan. Bring to simmer. Remove from heat.
• Arrange potatoes and turnips in 13x9x2-inch glass baking dish, alternating and overlapping slightly. Pour warm cream mixture over. Sprinkle with pepper.
• Bake until vegetables are tender and top is golden brown, about 45 minutes. Cool slightly, then serve.

TURNIP, POTATO & MUSTARD GRATIN

Steps:

• Fill a saucepan with 500ml water, the milk, a good pinch of salt and a grinding of black pepper, then bring to the boil. Add the turnips and potatoes and cook for 2 mins. Strain, drain well and pat dry.
• Heat oven to 180C/160C fan/gas 4. Butter a baking dish and rub the sides with garlic to just add a hint of flavour. Mix the cream and mustard in a large bowl, add the potatoes and turnip, mix until well coated and season really well. Layer into the baking dish, flattening the top level. Can be assembled and chilled a day ahead.
• Bake for 30-40 mins or until golden brown and the turnip and potato are cooked through - check with the point of a sharp knife.

TURNIP PANCAKES

Steps:

• Grate turnips into colander.
• Sprinkle grated turnip with salt; turn & mix to evenly distribute salt. Allow to sit for 10 - 20 minutes.
• After resting, squeeze out as much liquid as possible. Move drained turnip to bowl.
• Sprinkle turnips with flour; toss turnip to distribute flour.
• Add 3 eggs. Stir to mix well.
• Heat oil in pan until hot enough for frying.
• Drop large spoonfuls of batter into oil; should flatten out into 3" patties. Fry until browned; then flip & cook until set & browned.
• Drain on paper towels. Enjoy!