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Simple Turnips Greens and Carrot Pancakes Cooking Recipes

Turnip and Carrot Pancakes

 

Why not make these to serve with tick slices of spicy sauerbraten? A little horseradish cream to spoon on top will make them irresistible.


Makes 6 servings

  • 1 pound small firm turnips, peeled and grated

  • 2 medium-size carrots, peeled, and grated

  • 1/2 small onion, grated

  • 3 tablespoons chopped fresh parsley

  • 1 large egg

  • 3 tablespoons all-purpose flour

  • Salt and freshly ground black pepper to taste

  • Olive oil or mild vegetable oil

  • Horseradish Sauce (recipe follows)

  1. In a medium-size bowl, toss together the turnips, carrots, onion, and parsley. Beat in the egg and flour. Season well with salt and pepper.

  2. Heat 1 tablespoon oil in a large heavy skillet over medium-high heat. When the oil is almost smoking, drop the turnip mixture by spoonfuls into the hot skillet, pressing down with a wide spatula to make thin, ragged pancakes. Fry until golden brown on the bottom, about 2 minutes. Remove the pancakes to a heated platter, keep warm, and continue with the remaining vegetable mixture, adding a little more oil as needed. Serve very hot, sprinkled with a little salt. Pass the horseradish sauce on the side.

Horseradish Sauce

Makes about 1/2 cup sauce

  • 3 tablespoons prepared horseradish (the red variety is fine, too)

  • 1/2 cup light sour cream

  • Salt to taste


Beat together all the ingredients in a small bowl. Refrigerate several hours. Stir well before serving.
 

More about Simple Turnips Greens Cooking Recipes


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