Breakfast Turnips

I have been having fun lately with breakfast turnips.  Hash brown potatoes were always one of my favorite breakfast foods, but with my blood sugar problems these days, that kind of high carb food is not on my regular menu.

Turnips are a great lower carb alternative to potatoes. I have used both white and purple top turnips. Both were very tasty.  The purple tops may have been just a bit sweeter. Here's how I've been cooking them:

Shredded Turnip Scramble

Peel the turnip, shred, saute with breakfast meat, cook until turnips caramelize, add eggs and scramble! Very tasty, very filling, keeps you full all morning.

Diced Breakfast Turnips

Peel the turnip, chop into small dices (about the size of those cubed frozen hash brown potatoes). Saute in olive oil with a bit of chopped onion and garlic, and be generous with the crushed red pepper and back pepper. Cook until well caramelized.

Turnip Pancakes

This is from my archive, as this would have too many grams of carbohydrates for me these days. But if those aren't an issue for you, these are waaaay tasty.  I will have to try this with pecan or almond meal instead of whole wheat flour and see how it goes.

• 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 Greek 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 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.