Turnip Cakes



1 pound turnips, peeled and grated
1/2 teaspoon salt,
1/2 teaspoon pepper
1/2 teaspoon sesame oil
1 teaspoon Porcini mushroom powder
1 pound rice flour
7 cups water
Optional: Organic Canola Oil*

*We recommend organic canola oil, NOT conventional/industrial/GMO canola oil. They are not the same.


1. Peel and grate the turnips.
2. In a large, deep fry pan, dry sauté the grated turnips with the salt, pepper, mushroom powder and sesame oil, stirring frequently on medium heat until tender, about 5 minutes.Scoop the turnips into a bowl and set aside.
3. Add the water together with the rice flour in the fry pan and mix thoroughly.
4. Add the turnips. Stir slowly until the mixture thickens. Remove from heat.
5. It is necessary to steam the mixture in what is called a Bain Marie. If you don’t have an offical water bath setup you can create your own. Here is what I did. I placed the turnip mixture in a rectangular glass baking dish that fit inside a roasting pan. I added enough water to the roasting pan so that the glass baking pan was surrounded by water on the sides, but not too deep that the water leaks into the turnip mixture. I recommend covering the baking pan with parchment paper or foil. I covered the roasting pan with a baking sheet that sits perfectly on top.
6. Steam the mixture for 30 minutes, then allow to cool completely.
7. Carefully remove the Turnip Loaf from the pan and cut into 1/2 inch thick slices. The slices can be sticky. You can lightly press the sticky batter together if necessary.
8. Place on a parchment-lined baking sheet. If desired, brush each slice with oil. Bake at 380oF until golden brown, about 30 minutes.
9. Serve immediately. Turnip cakes may be refrigerated and reheated to serve later.

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