Could Have Done Without The Peanuts

My husband did the grocery shopping last week. I had two turnips on the list. Generally turnips are smallish. So I didn’t really think anything of them being on the list.

Apparently, there are colossal turnips. Well, that is what he bought. And he bought two of them.

So I have a massive amount of turnip on hand. I needed to find a recipe to use at least one of the large vegetables. The recipes I was making called for maybe 1/2 a cup each.

So I found this recipe, which was great as it would take care of an entire colossal turnip. And, since we have been eating a lot off soup, I thought this would be a nice side dish for some soup.

And they did go quite nicely with the Lentil Soup. They provided a bit of brightness.

The turnip mashed nicely, and wasn’t completely smooth, so the croquettes had a little texture. The cheese added a little saltiness - I used Parmesan.

I do think the croquettes needed a touch more salt. I added the seasoning to the flour, but I think a little seasoning should be added to the turnip mixture as well.

The part we didn’t really care for was the peanuts. They were chopped fairly fine, but they still gave a large amount of crunch throughout.

Overall though they were quite nice.

TURNIP CROQUETTES

2 Cups Mashed Turnips

3 Tablespoons Fine Bread Crumbs

3 Tablespoons Chopped Peanuts

2 Eggs, beaten

3 Tablespoons Grated Cheese

3 Tablespoons Butter, Melted

Salt and Pepper to Taste

Flour

Combine turnips, bread crumbs, peanuts, eggs, cheese and 1 tablespoon of the melted butter. Mix well and shape into patties. Dip in flour. Brown in the remaining butter for 5 minutes per side.