POTATO AND TURNIP PATTIES
This recipe was found on another recipe website, which was originally found in an 1985 edition of Gourmet magazine. They're absolutely delicious, and they go great with a nice steak.
Provided by John J. OSullivan
Categories Potato
Time 38m
Yield 6 patties, 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan of boiling salted water, cook the turnip and potato cubes for 15 to 17 minutes, until they are tender, and drain them.
- In a bowl, mash them with a fork and stir in the scallions, the egg, flour, and salt and pepper to taste.
- Coat the bottom of a large, heavy bottomed skillet with about 1/4-inch of the oil. Heat the pan on medium high heat until the surface of the oil begins to shimmer, but not smoke.
- Spoon 1/4-cup mounds of the turnip potato batter into the pan, flattening them into 1/2-inch thick patties with the back of a spatula. Fry the patties until they are golden, turning them once, about 4 minutes on each side. Transfer the patties to paper towels to drain off excess oil.
Nutrition Facts : Calories 64.1, Fat 0.9, SaturatedFat 0.3, Cholesterol 31, Sodium 39.4, Carbohydrate 11.6, Fiber 1.5, Sugar 1.8, Protein 2.5
POTATO-AND-TURNIP CAKES
These latkes use part potatoes, part turnips.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 30m
Number Of Ingredients 5
Steps:
- Coarsely grate (with a box grater or a food processor fitted with the grater attachment) potatoes and turnips, all scrubbed and trimmed. Squeeze to remove as much moisture as possible; transfer vegetables to a medium bowl. Toss with coarse salt and ground pepper.
- Heat olive oil in a large skillet over medium heat. Form potato mixture into four tightly packed patties; place in skillet, flattening gently with a spatula to a 3/4-inch thickness. Cook patties, turning once, until browned and cooked through, about 10 minutes per side (reduce heat if patties start to brown too quickly, and add more oil to skillet if necessary). Transfer to paper towels; sprinkle with salt.
MASHED POTATO AND TURNIP GRATIN
Categories Cheese Potato Side Bake Casserole/Gratin Turnip Winter Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Butter 11x7x2-inch glass or ceramic baking dish. Cook potatoes and turnips in heavy large pot of boiling salted water until tender, about 35 minutes. Drain. Cool vegetables slightly and peel. Cut into large chunks; place in food processor. Add butter and process until smooth, scraping down sides of bowl occasionally. Add 1/4 cup cheese and pinch of ground nutmeg; blend briefly. Season puree to taste with salt and pepper. Spoon into prepared dish. Sprinkle with remaining 1/4 cup cheese. (Gratin can be prepared 1 day ahead. Cover and chill.)
- Preheat oven to 425°F. Bake gratin uncovered until vegetables are hot and top is golden, about 25 minutes.
POTATO & TURNIP BAKE
Make and share this Potato & Turnip Bake recipe from Food.com.
Provided by JustJanS
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Arrange potatoes, onions and turnip in layers in a lightly greased casserole dish.
- Whisk together the remaining ingredients and pour carefully over the vegetables.
- Bake, covered, in a moderate oven (180c) for 30 minutes.
- Remove cover and bake for a further 20 minutes or until the vegetables are tender.
CHEESY TURNIP AND POTATO GRATIN
Replacing turnip for some of the potatoes not only reduces carbs but also adds another layer of flavor. I also chose to use half-and-half over whipping cream to lighten things up a bit.
Provided by Soup Loving Nicole
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9-inch gratin dish.
- Using a mandoline, slice potatoes and turnip into 1/8-inch-thick slices.
- Layer 1/2 of the potatoes and turnips in the bottom of the gratin dish. Sprinkle 1/2 of the thyme leaves over the vegetables, season with salt and pepper, and top with 1 cup shredded Monterey Jack cheese.
- Layer remaining 1/2 of the potatoes and turnips on top of the cheese. Sprinkle remaining thyme leaves over the vegetables. Season with salt and pepper again. Pour half-and-half evenly over the top and cover with remaining 1 cup Monterey Jack cheese.
- Cover and bake in the preheated oven for 40 minutes. Uncover and continue baking until browned and bubbly, about 10 more minutes. Remove from the oven and let sit 10 minutes before serving.
Nutrition Facts : Calories 221 calories, Carbohydrate 17.9 g, Cholesterol 37.6 mg, Fat 12.6 g, Fiber 2.3 g, Protein 9.7 g, SaturatedFat 7.9 g, Sodium 184.3 mg, Sugar 1.7 g
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