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Turnip Cakes

 3 turnips peeled
 1 rutabaga peeled
 1 parsnip peeled
 3 small sweet potatoes, peeled
 1/2 small red onion, small dice
 2 eggs
 Salt and pepper
 1 tbsp or so of flour
 High smoke point oil, like canola or peanut, for pan-frying

Put all the root veggies through a food processor with a shredding disk attached.


Whisk together the diced red onion, the 2 eggs and a pinch of salt and pepper.
Drop the matchstick veggies into the eggs and toss them together the shredded veggies in the eggs. Add in a little flour to make them stick together better.


Head up some oil in a high-sided frying pan
Make a little pancake in your hands, and drop a matchstick into the oil to see if it sizzles-- once it sizzles, you’re good to go.


Add in a few pancakes, but don’t crowd the pan too much. Use a spatula to lift up a corner to make sure they don’t stick and to check for doneness. Once it’s golden and crispy, flip over.


When they’re evenly cooked on both sides, keep them on a dish in a heated oven so they don’t cool down too much while you finish preparing the whole batch.

Serve with applesauce or sour cream.