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3 turnips, trimmed, peeled, and diced
1 sweet potato, peeled and diced
1/4 cup scallions (green part only) plus 1 tablespoon for garnish
1/4 cup all-purpose, gluten-free flour
1/4 cup grapeseed oil (for frying)
1/4 teaspoon salt
1/4 teaspoon pepper
1. In a large saucepan, boil turnips and sweet potato for 15 minutes or until fork-tender. Remove from water and let cool in a large mixing bowl. Mash with a fork, then stir in scallions, egg, and flour.
2. To fry pancakes, heat oil in a large pan over medium-high heat until shimmering but not smoking. Add 1/4 cup turnip-potato mixture to the pan and flatten with the back of the measuring cup. Cook 3 to 4 minutes per side, until browned. Remove and let cool on a paper towel lined plate.
3. To bake pancakes, preheat the oven to 375 degrees. Line a baking sheet with parchment paper and measure out 1/4 cup turnip-potato mixture onto parchment paper, flattening into a patty with the back of the measuring cup. Bake 15 minutes per side.
Nutrition score per serving (fried): 314 calories, 20g fat, 31g carbs, 5g protein
Nutrition score per serving (baked): 154 calories, 2g fat, 31g carbs, 5g protein
Recipe provided by Inspired RD
Enjoy delectable breakfasts, lunches, dinners, and even desserts without fearing what the scale says the next time you hop on it
Enjoy delectable breakfasts, lunches, dinners, and even desserts without packing on pounds.