The Bulgar Bugle

It’s winter, and one of the staple winter veggies is the Turnip.  For some reason, many Americans seem to have a prejudice against turnips.  I don’t know why, because the turnip is nutritious, tasty, and fun to cook with.  This morning I made turnip cakes for breakfast, using some left-over mashed turnips from last night’s dinner.

• 1 cup mashed turnips (serve mashed turnips for dinner the night before you plan to make this breakfast, be sure to make enough so that you have left-overs for breakfast).
• 1 cup whole wheat flour
• 1/3 cup yogurt cheese (or yogurt, or buttermilk, or milk with a teaspoon of vinegar)
• 1 teaspoon baking powder
• 1 egg, beaten

Mix the ingredients, fry in oil in medium hot skillet.  This makes a fairly thick pancake, if you like a thinner pancake, add a bit more liquid.  I did not add any oil to the recipe, only to the pan for frying, because I had mashed the turnips last night with butter.

Serve with just a bit of jam on top.  I used raspberry, made by a local farmer, that I got through the Oklahoma Food Coop.

This makes about 12 dollar size pancakes.  It would make more if you make a less thick batter.

This was a very bon appetitin’ breakfast.

This year’s Green Bean Casserole was a local food delight:

• Frozen green beans from a local farmer.
• Shitaake mushrooms, also local
• 2 cups milk (or 1 cup milk and 1 cup stock)
• Fried onion rings (home-made of course)
• 4 tablespoons olive oil
• 4 tablespoons flour

Make the onion rings.  See “Sean’s Should Be Famous Onion Ring Recipe” at this site. Cook the green beans in water (about 10 minutes).  Put the oil and flour in a skillet and make a roux. Slice the mushrooms and add them and cook until the flour starts to darken a bit.  Add the liquid and thicken.  Mix the onion rings with the green beans, and pour the mushroom sauce over the top.  Add some more onion rings to the top.  Bake for about 20 minutes at 350 degrees.  Yummm.  Very good.