Potato Turnip Pancakes Recipes

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TURNIP-AND-POTATO PUREE



Turnip-and-Potato Puree image

Provided by Molly O'Neill

Categories     dinner, easy, quick, side dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 4

3 pounds turnips, peeled and quartered
3 pounds Idaho potatoes, peeled and quartered
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper to taste

Steps:

  • In a medium pot over high heat, combine the turnips, potatoes and enough cold water to just cover and bring to a boil. Boil until the turnips and potatoes are very soft, about 30 minutes. Drain the water, leaving the turnips and potatoes in the pot; mash with a potato masher until smooth. (The mixture will be very wet.) Lower the heat and simmer, uncovered, stirring frequently, until the mixture reaches the consistency of mashed potatoes, about 40 minutes. Pass the mixture through a sieve into a bowl and stir in the butter. Season with salt and pepper and serve.

Nutrition Facts : @context http, Calories 388, UnsaturatedFat 1 gram, Carbohydrate 83 grams, Fat 4 grams, Fiber 14 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 1595 milligrams, Sugar 16 grams, TransFat 0 grams

POTATO-AND-TURNIP CAKES



Potato-and-Turnip Cakes image

These latkes use part potatoes, part turnips.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 30m

Number Of Ingredients 5

1 pound russet potatoes (about 2 medium)
1/2 pound white turnips (about 1 large)
1/4 cup olive oil
1 teaspoon coarse salt
1/4 teaspoon ground pepper

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.

TURNIP PANCAKES



Turnip Pancakes image

I'm trying to come up with ways to cook turnips that don't involve roasting, stewing or mashing them, so I came up with this recently. It started as a potato pancake recipe from the Joy of Cooking, then changed when I tried it out. They came out rather sweet considering there's no sugar added... I'll definitely be eating these again. Good hot or cold.

Provided by Nani_Ka

Categories     Vegetable

Time 30m

Yield 6 patties, 3-4 serving(s)

Number Of Ingredients 6

2 cups turnips, grated
2 tablespoons flour
3 eggs, beaten
2 tablespoons onions, grated
2 tablespoons salt
1/4 inch vegetable oil

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!

TURNIP AND POTATO PUREE



Turnip and Potato Puree image

Provided by Moira Hodgson

Categories     side dish

Time 40m

Yield 8 servings

Number Of Ingredients 4

3 pounds potatoes, peeled
6 medium white turnips, peeled and quartered
Coarse salt and freshly ground pepper to taste
4 tablespoons unsalted butter

Steps:

  • Boil the potatoes and the turnips in separate saucepans until they are tender. Drain and puree with a potato masher or a food mill. Season to taste with salt and pepper.
  • Place the butter in one of the saucepans and melt over low heat. Add the turnip-potato puree. Mix the butter in and correct the seasoning.

Nutrition Facts : @context http, Calories 210, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 6 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 627 milligrams, Sugar 5 grams, TransFat 0 grams

TURNIP AND POTATO MASH



Turnip and Potato Mash image

Serve this peppery replacement for mashed potatoes alongside seared steak.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 6

1 pound turnips (about 2 medium), peeled and diced large
1 pound Yukon Gold potatoes (about 2 medium), peeled and diced large
1 dried bay leaf
Coarse salt and ground pepper
3 tablespoons sour cream
1 tablespoon unsalted butter

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.

Nutrition Facts : Calories 156 g, Fat 4 g, Fiber 4 g, Protein 4 g

POTATO TURNIP PANCAKES



Potato Turnip Pancakes image

Potato pancakes with a twist. This is a great way to get your kids to try turnips. By adding a side of applesauce and a dollop of sour cream it makes a wonderful family meal.

Provided by glanhorn

Categories     Vegetable Side Dishes

Time 35m

Yield 6

Number Of Ingredients 11

2 large potatoes, finely grated
2 large turnips, finely grated
1 yellow onion, finely grated
1 egg, beaten
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill
1 teaspoon salt
ground black pepper to taste
2 tablespoons all-purpose flour, or more as needed
2 cups sunflower oil, or as needed

Steps:

  • Mix grated potatoes, turnips, and onion together in a bowl, draining off any excess liquid. Mix egg, parsley, basil, dill, salt, and pepper into potato mixture. Stir flour into potato mixture, adding enough flour to make a thick batter.
  • Heat enough oil to fill the bottom of a heavy skillet to 1/4-inch depth over medium-high heat.
  • Working in batches of 3 or 4 pancakes, spoon batter, 1/4 cup per pancake, into hot oil and flatten to make 1/2-inch thick pancakes. Fry pancakes in the hot oil until golden brown, 2 to 3 minutes per side. Transfer pancakes to a paper towel-lined plate.

Nutrition Facts : Calories 206.4 calories, Carbohydrate 29.4 g, Cholesterol 31 mg, Fat 8.4 g, Fiber 4.3 g, Protein 4.6 g, SaturatedFat 1.2 g, Sodium 449.1 mg, Sugar 4.1 g

OLD-FASHIONED POTATO PANCAKES



Old-Fashioned Potato Pancakes image

If you're looking for a change of pace for breakfast, try these old-fashioned potato pancakes. They were my grandmother's favorite breakfast dish, and the recipe has been passed down through the generations.

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 30m

Yield 7-9 pancakes.

Number Of Ingredients 7

3 cups shredded peeled potatoes
2 large eggs, lightly beaten
1/4 cup grated onion
1/4 cup all-purpose flour
3 tablespoons minced fresh parsley
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Rinse potatoes in cold water; drain thoroughly. In a large bowl, combine the potatoes, eggs, onion, flour, parsley, salt and pepper. , Pour batter by 1/3 cupfuls onto a well-greased hot griddle. Fry in batches 5-6 minutes on each side or until golden brown. Drain on paper towels. ,

Nutrition Facts : Calories 268 calories, Fat 5g fat (1g saturated fat), Cholesterol 142mg cholesterol, Sodium 878mg sodium, Carbohydrate 47g carbohydrate (2g sugars, Fiber 4g fiber), Protein 10g protein.

LOADED STUFFED POTATO PANCAKES



Loaded Stuffed Potato Pancakes image

When I make mashed potatoes, I always cook extra so I can prepare these over-the-top potato pancakes. Fill them with sour cream, ranch dressing, melted cheese-or all three. -Jane Whittaker, Pensacola, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 13

2 cups mashed potatoes (with added milk and butter)
2/3 cup shredded cheddar cheese
1/3 cup all-purpose flour
1 large egg, lightly beaten
1 tablespoon minced chives
1/2 teaspoon salt
1/2 teaspoon pepper
2/3 cup seasoned bread crumbs
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/3 cup cream cheese, softened
Oil for deep-fat frying

Steps:

  • In a large bowl, combine the first 7 ingredients. In a shallow bowl, mix bread crumbs, garlic powder, onion powder and cayenne., Shape 2 teaspoons cream cheese into a ball. Wrap 1/4 cup of potato mixture around cream cheese to cover completely. Drop into crumb mixture. Gently coat and shape into a 1/2-in.-thick patty. Repeat with remaining cream cheese and potato mixture., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry stuffed pancakes, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels.

Nutrition Facts : Calories 491 calories, Fat 34g fat (12g saturated fat), Cholesterol 96mg cholesterol, Sodium 987mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.

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