TURNIP PANCAKES
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
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!
SIMPLE PARSNIP PANCAKES
This recipe is so simple and delicious. There is no added sugar and it is gluten- and dairy-free. Great as part of a breakfast or brunch. These are savory and delicious on their own without any condiments but feel free to experiment.
Provided by Catherine Boynton
Categories Side Dish Vegetables
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Combine parsnips, eggs, onion, olive oil, salt, rosemary, and black pepper together in a bowl until batter is combined and lumpy.
- Heat sunflower oil in a heavy frying pan over medium heat. Spoon batter into oil and fry until pancakes are brown and crispy on the edges, 6 to 7 minutes per side.
Nutrition Facts : Calories 193.6 calories, Carbohydrate 14.7 g, Cholesterol 137.6 mg, Fat 13 g, Fiber 3.9 g, Protein 5.8 g, SaturatedFat 2.4 g, Sodium 641.1 mg, Sugar 4.4 g
TURNIP PANCAKES TOPPED WITH COD AND SMOKED SALMON
Provided by Molly O'Neill
Categories appetizer
Time 2h15m
Yield Four servings
Number Of Ingredients 12
Steps:
- Place the turnips and ginger in a large saucepan and cover with cold water. Add the sesame oil and bring to a boil over medium-high heat. Reduce the heat and simmer until the turnips are tender, about 20 minutes. Drain. Return the turnips to the pan and set over low heat until dry, 7 to 8 minutes, stirring often to prevent sticking.
- Remove the turnips from the heat. Add the butter and mash with a hand masher until the turnips are slightly lumpy. Stir in the salt, pepper to taste and the flour. Set aside to cool.
- Shape the turnip mixture into 8 3-inch-wide patties. Dust with cornmeal. Cover with a towel and refrigerate for 1 hour. Let stand at room temperature for 30 minutes. Meanwhile, steam the cod fillet until done, about 10 minutes. Cut into 1-inch pieces.
- Spray a large nonstick skillet with olive oil. Heat over medium heat until hot. Add as many of the pancakes as will fit without overcrowding. Cook until browned on both sides, about 3 minutes per side. Transfer to a heated serving platter and keep warm until all of the pancakes are cooked. Top each cake with a piece of cod. Coil the strips of smoked salmon and set 1 atop each piece of cod. Sprinkle minced scallions over all. Serve immediately.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 4 grams, Carbohydrate 26 grams, Fat 6 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 648 milligrams, Sugar 10 grams, TransFat 0 grams
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