Turnip Rösti

As you know by now, we love Rösti.  However, we also like to play around with concepts to make them healthier.  Thus, we got the idea to try making Rösti with turnips.  Due to some fairly substantial differences between turnips and potatoes (especially the Russets we like to use to make the more classic version of this dish), a few ingredient additions must be made, and a few methodology steps must be altered.  The key to making this dish right is to minimize the turnips’ water content as much as possible.  It won’t quite be the same, but the end result is still a nice golden brown patty with a much lower calorie and carb count!

We served this with Apricot Rhubarb Chicken Breast and steamed broccoli. However, this would also go well with any sort of schnitzel (especially in Zweibelsauce) or wurst.

Time: 90 Minutes (a lot of which is “cool in the fridge time”)

Ingredients (for 2 servings):

  • 1 large Turnip
  • 1/8-1/4 cup of flour (more or less depending on how watery your shredded turnip is)
  • Salt and Pepper (and any other seasonings you like)

Method:

  • Cut your turnip into about 8 pieces, and place it in a sauce pan with water.  Heat until the water starts to boil. 
  • Then, let it go for about a minute, and remove the turnips into a large bowl.  Put the bowl in the fridge until they are cold.
  • When the turnip slices are cold, it’s time to shred (via box grater or shredding attachment of your food processor). 
  • Working one handful at a time, pick up your shredded turnip, and squeeze it over the sink to try to remove as much moisture as possible.  Then place the shredded turnip back in your large bowl.
  • When all of the turnip has been squeezed, sprinkle some salt and pepper into the bowl, and stir to combine, and let sit for 10 or so minutes on the counter.
  • Stir in your flour to combine, and then lay out some paper towels (two layers thick) on your counter.
  • Working in handfuls, pick up your turnip again, and squeeze it over the sink to rid yourself of excess moisture.  This time, after squeezing, form it into a patty, and place it on your paper towels.
  • When all of your patties are formed, put a paper towel on top, and press down a bit to whisk out more moisture.
  • Heat up a cast iron pan, and melt some butter in it.
  • When the butter is hot, add your patties, and let them sit for about 4 minutes.  
  • Flip (they should stick together pretty well if you got enough moisture out), and let them sit for another 4 minutes.  Add more butter if necessary.
  • Plate, devour, and enjoy!

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