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 ScramblePeel 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 TurnipsPeel 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 PancakesThis 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