Updated: Feb 12
Turnip Pancakes topped with my version of Vegan Sour Cream (Vegan Mayo with a squeeze of lemon and some garlic powder), sautéed Kale and Portobello mushrooms.
This turned out to be one of the best veggie meals I've made. I decided I wanted to try turnips so I bought 2 beautiful turnips a while back. I have been procrastinating on cooking them because I wasn't sure how they would taste. I think I have maybe tried them once before a long time ago but I didn't remember them being good.
Today I cooked them so they wouldn't go bad. And wow, I must say they were delicious! I peeled them, chopped them and then boiled until tender. I started out preparing them just like mashed potatoes. I added plant butter, a little almond milk, salt, pepper and garlic powder. They were good just like that. I also, for some reason, added a dash of Cane sugar. I think to counteract the slight bitterness. I then blended them up with my hand blender but they didn't whip up like potatoes.
While they were good like this they were a little watery. So I decided to take things up a notch. I added some more salt, garlic powder and some dill. Then I added 1/2 cup of flour and 1 flax egg (1 T flax meal with 3 T water) Then I mixed together into a batter and made Turnip Pancakes!!🥳
These were the perfect companion to the sautéed Kale and Portobello mushrooms I made. All the flavors came together so well. This dinner was filling and delicious. Definitely one to add to my list. So yummy. 😍 #whatiatefordinner