BURLINGTON, Vt. -
Roast Autumn Squash and Turnip Cakes
Chef Tom Bivins
Crop Bistro & Brewery
Yield 12 cakes
Ingredients:
- 1 each Butternut Squash, peeled and grated
- 1 rutabaga, peeled and grated
- 2 Yukon gold potato, peeled and grated
- 1 onion, finely chopped
- 1 quart boiling water
- Salt and Black Pepper
- Canola Oil
Instructions:
Pour boiling water over each of the vegetables and press as much water out as possible. Add finely chopped onion. Season to taste with salt and pepper. Add a scrap of nutmeg. In small sauté pans, add canola oil and heat to shimmering. Place enough grated vegetables and onion to cover the bottom of pan. Cook over low heat until golden brown on the bottom. Flip to the other side and repeat. These can be made ahead of time and then reheated in oven.
