Turnips–definitely not a vegetable I grew up munching on. They are never featured on veggie platters, and definitely do not have shelf space at my local Trader Joe’s. I would be so curious to know if anybody ate turnips, on the regular!?
When Jacque brought me a bag full of fresh dill from her garden, she also threw in some turnips….
Since then, they had been sitting in the fridge, just staring at Lauren and me. We didn’t really know what to do with them. We could throw them in a soup, I guess. But that would be a cop-out. Plus it has been hot lately, so brewing up turnip stew wasn’t sounding like such a good idea.
We wanted to really put a spotlight on the flavor profile of the Turnip. So we got creative. Curious to know what it tastes like? Turnips are surprisingly radish-y, crisp and full of Vitamin C and Fiber! They were a great addition to the normal hash brown because they added a little spice and an extra hint of flavor, beyond the potato.
We had a little trouble with our skillet wanting to part ways with the massive hash brown. When the time came to flip it over, it wasn’t really wanting to cooperate, so ours is more of a mash with yummy crispiness, throughout. But, however it ends up cooking the next time, it will still be just as delicious…but perhaps, maybe a little easier on the eyes?
1 medium russet potato
1/2 onion, diced
1 Tbsp olive oil
parsley (chopped, for garnish)
Ketchup/hot sauce (optional)
Wash the turnips and potato. WIth a grater, shred them into a bowl and give them a toss to combine, adding the diced onion, and a dash of salt and pepper. In a small or medium cast iron skillet, heat 1 Tbsp olive oil. Add the shredded root vegetables to the skillet and cook on medium-high heat for about 12 minutes, flipping (or attempting to do so) halfway through. Once there is a good crisp on both sides, transfer to a plate, garnish with chopped parsley, and serve with some ketchup or favorite hot sauce!
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Author Information: Chrissy & Lauren, San Diego, CA
Recipe/Food Blog: From the Little Yellow Kitchen
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