Turnip Cakes

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turnip-cakes

This is a variation on our baked potato pancake recipe. Turnips have a sweet flavor with a mild bite, a great winter dish.

 
Turnips or Rutabagas (about 2 pounds, washed and peeled)
1 large onion, peeled
1/4-1/2 cup flour (all purpose flour, wheat or gluten-free)
1-2 Tablespoons olive oil (optional – if you are on an oil-free diet leave this out)
3/4 teaspoon salt (optional – if you are on a salt-free diet leave this out)
1/4 cup raw sesame seeds

Line 1 sheet pans with parchment paper. Preheat oven to 400oF.
Grate turnips and place in a mesh colander over a larger bowl. Press turnips to squeeze out water. Place grated turnips in a bowl.
Grate the onions and toss together with the turnips.
Add in 1/2 of the sesame seeds, oil and salt if using. Mix well. Sprinkle in the flour, a few tablespoons at a time. Using your hands, mix together to make a dough. Use enough flour so that the mixture can be shaped into a patty. Pull enough dough to form into a patty of desired size. About 1/4 cup will make a 2 1/2 – 3 inch pancake. Place on sheet pan. Continue until all the dough is finished. Sprinkle the top of each patty with sesame seeds and lightly press them in so they stick.
Bake for 15-20 minutes then remove from oven. Flatten by pressing down on each pancake with a spatula and flip the over. Bake for another 15-20 minutes. Remove from oven and serve immediately or keep oven on low heat, 200oF until ready to serve.

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