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Wednesday, April 28, 2010

Turnip Griddle Cakes



From the kitchen of One Perfect Bite...I periodically have a taste for something outside my culinary comfort zone. It doesn't have to be gourmet or high-end, just different. Today was one of those days. Cabin fever, triggered by a rain of deluge proportions, sent me to my cookbooks. I was looking for a recipe, that while unusual, wouldn't involve a trip to the store and could be made from ingredients I had in my pantry or freezer. I had turnips that I wanted to use before they became fodder for the compost heap and I found a, new to me, recipe in Savoring America, a Williams-Sonoma cookbook. For whatever reason, I don't often cook turnips. I remember disliking them as a child and the only time I've used them as an adult was in a lovely, but fat-packed, turnip bisque. This offering is much healthier. I'm really happy to report that these unusual griddle cakes are fast, easy and really delicious. The crisp exterior masks a surprisingly creamy interior that is wonderfully flavorful. I certainly would make these again. Here's the recipe.

Turnip Griddle Cakes...from the kitchen of One Perfect Bite, courtesy of Williams-Sonoma's Savoring America

Ingredients:
2 packed cups peeled, shredded turnips (about 1 pound)
2 tablespoons + 1/4 cup melted butter, divided use
1 cup half-and-half (whole milk may be substituted)
1 large egg
1/2 teaspoon kosher salt
1 cup all-purpose flour
Garnish:
Sour cream (optional)
Minced fresh chervil (optional)

Directions:
1) Place turnips in a medium bowl. Toss with 2 tablespoons butter.
2) In another large bowl, beat half-and-half with egg and salt. Stir in flour and mix just to combine. Add turnips and fold until evenly coated.
3) Heat a large, heavy frying pan or griddle. Coat bottom with enough of reserved butter to prevent sticking.
4) For each griddle cake, spread a heaping spoonful of batter on grill to form a 3-inch cake. Fry, turning once, until both sides are a deep brown, about 5 minutes per side. Transfer to a platter and keep warm in a low oven until all batter has been used. Serve immediately with sour cream and chervil if desired. Yield: 20 to 24 3-inch cakes.

You might also enjoy these recipes:
Turnip Gratin - Poor Girl Gourmet
Scalloped Turnips - Simply Recipes
Turnip Cake - Appetite for China

51 comments:

Danielle said...

I have to say I absolutely love turnips. What a great recipe! I think it appeals to me on so many levels...that potato pancake level, the unique turnip flavor level, the "try something new" level and the ability to offer comfort (as all things fried do)

Joy said...

Out of my comfort zone too Mary, but I would like to try them. I can imagine them being a lovely accompaniment to a soup for a light meal.

SallyBR said...

Oh, you must have read my mind... :-)

I have a bag of turnips - which I love, by the way - and was searching for some unusual way to prepare it.

I am making these and will report back, definitely!

thank you!

Kamalika said...

Hi Mary, how r u???this dish is very unique and new to me...never knew that this kind of dish can be made from turnip..thanks for sharing this wonderful dish....

Rue said...

Wow Mary - this is unique!

I'm funny about pancakes. Can't even eat the potato ones, so I'm not sure this would fly for me - but you get points for trying!

I do like turnip roasted with other root veggies and suitably seasoned in the Winter months. About the only time I eat it though.

Shree said...

my word! what a great way to have turnips... Thanks for the recipe!

N S said...

Never imagined turnips can be used like this. Thanks for sharing such a great recipe.

Sushma Mallya said...

So beautiful turnip cakes, nice and simple but so delicious...

Mary at Deep South Dish said...

I would have never thought this either! You always introduce us to unusual recipes Mary.

Jeannie said...

Crispy sounds good enough for me! I'll eat it with chilli:D

LittleRed said...

What an interesting sounding recipe. I MUST try that:)

Baking Monster said...

yum! Your description alone makes me want to make them.

Debinhawaii said...

How fun--I love turnips and the griddle cakes look amazing. At my favorite dim sum place here they have a turnip cake that is really delicious--these remind me of them.
;-)

MaryMoh said...

Yes...my favourite! I would love them with chili sauce. I can eat them any time...mmm

Ana Powell said...

Loved the idea, great griddle cakes x

Allie and Pattie said...

Hmmm, my mother-in-law loves turnips and I'm thinking these would make a lovely lunch or side to a soup or salad. Thank you- they'll be visiting soon!
xoxo Pattie

bake in paris said...

Interesting, this would be my first cooking that involves turnips. It looks good and thanks for sharing :-)

Sawadee from Bangkok,
Kris

lostpastremembered said...

I'm with you, Mary, I never do turnips. They area poor orphan vegetable in my kitchen... when I do buy them they sit in the back of the vegetable bin until they go off... this could be a reason to start afresh!

Sonia (Nasi Lemak Lover) said...

this is something new for me, anyway, it looks good!

Angie's Recipes said...

This is something new and unique to me. Love its golden cripsy look.

Lucie said...

This reminds me of potato latkes, but using turnips instead must be even better! I'm a big turnip fan--in couscous, it's delicious! Have a great day, Mary!

Federica said...

ciao!! un'ottima ricetta! particolare e originale!!! complimenti!!!! un abbraccio ciao ciao!

Pierce said...

That is an interesting way to use turnips. The sour cream and the entire combo sounds interesting. Thanks for sharing this!

Pam said...

I always get a ton of turnips from my CSA and I never know what to do with them. Bookmarking this!

Bellini Valli said...

For some reason turnip only shows up on holidays at the dinner table, but with every other food item it would show up more often if made in such a way that I would love it. This is one of those dishes..

Michael Toa said...

I can't remember the taste of turnip because it's been a long time since I had them. The recipe looks easy enough. I might give this a try :)
Have a good day Mary.

Cathy said...

I use turnips in soups and stews but never have tried pancakes. Why not!

Biren said...

I don't use turnip much in my cooking. I should also get out of my comfort zone. These turnip cakes look marvelous!

♥ Kathy said...

I love sweet potatoes cooked this way. Now I'm going to have to try it with turnips :)

Carla and Michael said...

Mary, you are a real trendsetter. I too have only had them in soups and stews. Now thanks to you I can enjoy them in a "vegetable Fritter" style and the "gratin/scalloped" versions (links at bottom of your post). I am from the south so these are a favorite for our family. Sending a copy of these recipes to my mom too.

Claudia said...

You absolutely got my attention. And now, I am thinking .... where are my turnips?

Ann said...

fabulous! Your blog always temptes my taste buds. It looks so delicious.

Cinnamon-Girl said...

This is a 'different' but delicious use for turnips! Your description has my mouth watering for them!

Miss Meat and Potatoes said...

I admit to loving turnips but have never thought of making them into griddle cakes. These look wonderful Mary! Thanks for sharing!

http://meatandpotatoesfoodie.blogspot.com/

Joe Smoe said...

I love your blog Mary! Your pictures are amazing along with your recipes. Thanks so much for taking the time to stop by my blog @ Off The Menu and look around and comment. I'll be adding a link to your blog from mine. I'll be checking back often. ~Joe

Penny said...

I too like something unusual occasionally. These appeal to me because I have a recipe for zucchini pancakes that I just love. Seems like the perfect way to eat turnips too.

The Blonde Duck said...

I've never had turnips, but these look great!

Terrianne, Call me Ree said...

This is something I will make! I actually really love the taste of turnip. Great post, Mary!

sweetlife said...

turnip griddle cakes, wow I can only imagine how tsty these must be..what a great recipe

sweetlife

Rambling Tart said...

I'm so glad you experimented, Mary! I love the look of these! :-) Mmm, I can just imagine the creamy interior!

DailyChef said...

oo this looks so good. Reminds me of the Chinese Turnip Cake (luobo gao), which is one of my favorite things to get at dim sum.

Laura said...

I've given you the Sunshine Award

The Red Umbrella said...

Now that's different!

Samantha @ The Savvy Soybean said...

These looks beautiful!! I've actually never used turnips in cooking.. and I'm vegetarian! So shameful. Definitely gonna try these out, thanks =)

dinnersanddreams.net said...

These cakes truly look fabulous. I make similar one with potatoes. Never thought to make them with turnips.

Nisrine

Lori said...

The woman at our Farmers Market last fall told me they taste like dirt. I didn't buy them. Now I think I may have to reconsider. I will give these a try Mary.

A Canadian Foodie said...

What a delicious, nutritious and economical treat! I think this is a perfect recipe for my foods classes to tackle.
Thanks you!!!
Valerie

tasteofbeirut said...

Very unusual dish and I love it! I only know to boil turnips and eat them in butter and that's about it! oh and pickle them too. Turnip fritters sounds good.

laura said...

These sound amazing! I love the idea of turning turnips into griddle cakes. We've been having some of those rain days as well, and there is nothing better than being able to stay at home and use what's already in the pantry to make something interesting and warming.

Lynda said...

I like turnips and would love these griddle cakes, but my husband has been a turnip hater forever. There's no changing him at this age. :)

Tebonin said...

Really unique dish. And when everything come with source it just looks so yummy and can't stop thinking about them.

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