Turnip & Sweet Potato Pancakes

by inspiredrd on December 3, 2012

Turnip & Sweet Potato Pancakes from InspiredRD.com

Have you ever tasted a turnip?  Hey now, don’t turn up your nose at me (get it?).  I promise, they’re really quite good.  I had only tried them once or twice before as part of a root vegetable gratin, so when I found the bunch of turnips in my Agritopia CSA basket, I wondered what to do with them.

Turnip & Sweet Potato Pancakes from InspiredRD.com

Turnips are high in vitamin C, fiber and potassium, and have a bit of a bite.  That’s why I decided to pair them with sweet potatoes, to kind of take the edge off.  I added scallions from the CSA share for some color and a bit of onion flavor, then an egg and some all-purpose gluten-free flour.  Of course you could use regular flour if you’re not gluten-free.  The result was a savory pancake with just a touch of sweetness and a satisfying crunch.

Turnip & Sweet Potato Pancakes from InspiredRD.com

The pancakes in the photo were pan fried in grapeseed oil.  I also tried doing a lower-fat version by baking the pancakes.  The baked pancakes were just as delicious, minus the browned crust.  Try these turnip and sweet potato pancakes as a side dish or an appetizer.  You could enjoy the leftovers in the morning under a fried egg.

Turnip & Sweet Potato Pancakes
Recipe type: appetizer, vegetable
Pan fried or baked, these are a great way to use root veggies!
  • 3 turnips, trimmed, peeled and diced
  • 1 sweet potato, peeled and diced
  • ¼ cup scallions (green part only) plus 1 Tbsp. reserved for garnish
  • 1 egg
  • ¼ cup all purpose gluten-free flour (I used Cup4Cup)
  • ¼ cup grapeseed oil (optional for frying)
  • ¼ tsp. each salt and pepper
  1. In a large saucepan, cook the turnips and sweet potato for 15 minutes or until fork-tender. Remove from water and let cool in a large mixing bowl.
  2. Mash turnips and sweet potato with a fork, then stir in scallions, egg and flour.
  3. For frying: Heat grapeseed oil in a large pan over medium-high heat until shimmering but not smoking. Add ¼ cup turnip-potato mixture to the pan and flatten with back of the measuring cup. Cook 3-4 minutes per side until browned. Remove and let cool on a paper towel lined plate.
  4. For baking: Preheat oven to 375 degrees. Line a baking sheet with parchment paper and measure out ¼ cup turnip-potato mixture onto parchment paper, flattening into a patty with back of measuring cup. Bake 15 minutes per side.


So how about it?  Ever tried a turnip?

  • http://eatmovebalance.com Michelle @ Eat Move Balance

    I love turnips! I just recently posted about making turnip fries–they are delicious.

    Your combo of turnips and sweet potatoes sound very intriguing–two ingredients I enjoy all the time, but have never put together. Can’t wait to try this!

  • http://www.teaspoonofspice.com Deanna @ Teaspoon of Spice

    LOVE this – I keep getting turnips in my CSA share and running out of ideas. They are also terrific roasted (taste away that sharp flavor.)

  • http://stephaniesheaffer.com Stephanie

    Have I ever tried a turnip? Now I’m not sure. Hmmm.

    I admire that you serve such a wide variety of foods to your family. Do your kids like these pancakes too?

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