from the garden and leftover ham from Easter. I've done it twice in the last few weeks.
HASHED BROWN TURNIP CAKES WITH HAM AND EGGS
from The Way to Cook by Julia Child
For 4 turnip cakes
The garnish
1-1/3 cups diced cooked ham
2 Tbs. butter
Seasonings: salt, freshly ground pepper, sage, thyme and 1 tsp. or so Hoisin sauce
4 poached eggs
The turnip cakes:
2 large white turnips
1 “baking” potato the size of one turnip
¼ cup sour cream
1 “large”egg
Salt and freshly ground pepper
2 or more Tbs. clarified butter or fresh peanut oil
1 Tbs minced fresh parsley
½ cup fresh tomato sauce or hot ketchup
The ham and poached eggs: Saute the ham briefly in a small frying pan with the butter, just to brown very lightly. Season and set aside. Poach the eggs and set in cold water; just before serving, place them in a pan of lightly salted barely simmering water for 1 minute to reheat.
The turnip cakes:
The mixture: Shortly before sautéeing them, grate the turnips and potato, then by handfuls twist in the corner of a stout clean towel to extract as much juice as you can—you should have about 3 cups after squeezing. At once, to prevent discoloration, blend them in a mixing bowl with the cream and egg. Season to taste.
Sautéeing the cakes: Film the large pan with 1/16 inch of butter or oil, and set over moderately high heat. With a spatula and mixing fork, rapidly form 4 cakes about 3/8 inch thick in the hot pan. Lower heat to moderate, cover the pan, and cook slowly for about 5 minutes., or until lightly browned on the bottom. Turn carefully—they are fragile—cover the pan, and cook 5 minutes more on the other side.
If you are not quite ready to serve, set the pan over very low heat, with the cover slightly askew.
Serving: Reheat the ham and the eggs. Serve the cakes on hot plates, each cake garnished with a spoonful of diced ham, topped with a poached egg and a pinch of parsley. Spoon a dollop of tomato sauce or ketchup on the side.
HASHED BROWN TURNIP CAKES WITH HAM AND EGGS
from The Way to Cook by Julia Child
For 4 turnip cakes
The garnish
1-1/3 cups diced cooked ham
2 Tbs. butter
Seasonings: salt, freshly ground pepper, sage, thyme and 1 tsp. or so Hoisin sauce
4 poached eggs
The turnip cakes:
2 large white turnips
1 “baking” potato the size of one turnip
¼ cup sour cream
1 “large”egg
Salt and freshly ground pepper
2 or more Tbs. clarified butter or fresh peanut oil
1 Tbs minced fresh parsley
½ cup fresh tomato sauce or hot ketchup
The ham and poached eggs: Saute the ham briefly in a small frying pan with the butter, just to brown very lightly. Season and set aside. Poach the eggs and set in cold water; just before serving, place them in a pan of lightly salted barely simmering water for 1 minute to reheat.
The turnip cakes:
The mixture: Shortly before sautéeing them, grate the turnips and potato, then by handfuls twist in the corner of a stout clean towel to extract as much juice as you can—you should have about 3 cups after squeezing. At once, to prevent discoloration, blend them in a mixing bowl with the cream and egg. Season to taste.
Sautéeing the cakes: Film the large pan with 1/16 inch of butter or oil, and set over moderately high heat. With a spatula and mixing fork, rapidly form 4 cakes about 3/8 inch thick in the hot pan. Lower heat to moderate, cover the pan, and cook slowly for about 5 minutes., or until lightly browned on the bottom. Turn carefully—they are fragile—cover the pan, and cook 5 minutes more on the other side.
If you are not quite ready to serve, set the pan over very low heat, with the cover slightly askew.
Serving: Reheat the ham and the eggs. Serve the cakes on hot plates, each cake garnished with a spoonful of diced ham, topped with a poached egg and a pinch of parsley. Spoon a dollop of tomato sauce or ketchup on the side.