Hi there. While rifling through my vegie drawer in seach of inspiration for a side dish, I came upon some turnips. After a read through this thread, I tried the following with excellent results:

3 med. turnips
1/4 onion
1/2 teaspoon dried thyme
pepper
1 egg white
1/2 cup crushed pork rinds
clarified butter for frying

Grate onions, using the large side of a grater. Peel and grate the turnips, using the same large side. Then, by handfuls, sqeeze out excess moisture from the turnips and mix in onion, thyme, and pepper. In a separate container, beat the egg white until stiff, but not dry, then mix it into the turnip mixture. Divide the mixture into fourths and bread it with the pork rinds. I used wax paper, scattered about half of the pork rinds on it, mounded then flattened the turnip mixture, then sprinkled the remaining pork rinds on top. Heat butter (I used clarified) in a large skillet. Carefully transfer the patties to the skillet and fry, on medium high heat, until browned and crispy on one side. Flip and repeat. I covered the skillet with a lid for just a few minutes to insure thorough cooking, but actually don't think this is a problem, turnips seem to cook faster, more readily, than potatoes. Salt and serve.

These hash browns came out delicious and crispy. Thanks for the inspiration.

Hello Unfinished,
That sounds wonderful!! I will try them soon. Thank you.

can't find daikon anywhere

hi there,

Daikon is the japanese variety of large, long white radishes. There are other varieties .. but they are all so similar as to be completely interchangeable in recipes, and look very much alike.

Markets in your area might call them: lo bok (the chinese name), japanese radish, long white radish, oriental radish ... I'm sure if you asked the produce manager if they have the big white oriental radishes, they'll know exactly what you're referring to. They're usually found with other oriental vegetables, such as bok choy and nappa cabbage.

They're very large, weighing well over a pound (500g) each. Here's a picture that might help you recognize it next time ...

hth,

Doreen

Thank you Doreen!