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 entry was posted on Friday, January 9th, 2009 at 9:09 am and is filed under Vegetable Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.