Sometimes I get carried away. Often that is when I am shopping for food, especially at farmer's markets. As a result, time will go by and I will find unexpected surprises in my cupboard. That is what happened yesterday and there I was with this massive turnip from Red Fire Farm......Then there was a simple but lush dinner of green salad and latkes...
- 3 cups grated turnip
- 2 eggs, beaten
- 1/2 tsp Beau Monde Seasoning
- Butter or Earth Balance for frying
In a bowl, combine turnip with the egg, and Beau Monde Seasoning. Fry in batches or go the low fat route and bake in a preheated 375f oven for 15 minutes. If you are frying,melt the butter in a large skillet. Use enough to have a think coating in the skillet. Place about 2 tbsp of the mixture into the pan and lightly flatten the latke with the back of a spoon. Add several more latkes to the pan, but do not over crowd. Fry for 2-3 minutes or until golden brown on that side. Flip and repeat on the other side. Add more butter to the pan as needed for a golden crust to develop.
If you are not adding them to the side of a well dressed salad, thry these toppings;
- Sour cream or plain yogurt
- chopped chives or green onions
More great ideas for root vegetables;
Apple and Celery Root Salad
Radishes with Orange Honey Drizzle from Enterprise Farm
Healthy Irish Fare, Colcannon
Winter recipes: broiled barramundi with ruttabaga and turnip slaw
What you've shared:
Felisa Rogers • Thanks for sharing. I adore turnips and I'm totally trying this.
Ann Thibeault • Turnips/rutabaga are a favourite here. I love the idea of making Latkes using turnip.
Krystina Marie Price • Yumm! Due to a "pinch" of gout, I'm off of potatoes, and coincidentally, found myself romancing Turnips at the Santa Monica Farmer's Market last Wednesday. Tomorrow. There's always tomorrow... time to update my Polish Grandma's recipe, and enjoy it today. After volunteering at Santa Monica Festival, wish I was back home to enjoy Chicago's Good Food Festival, happening next week: http://goodfoodfestivals.com/
Photo Credit: Julie Cecchini
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