Step 1

In a small pan (or in the microwave), heat butter over low heat, then skim off milk solids into a separate bowl and discard. Set aside the clarified butter until ready to use.

Step 2

Peel and quarter the turnip. Using the shredding blade on your food processor, place the turnip into the feeding tube and shred each piece; transfer to a mixing bowl. Note: if not using Hakurei turnip, rinse the shredded pieces with water then gather them into a kitchen towel to wring out ALL the water before transferring to a mixing bowl. This helps to remove some of the strong flavor, especially if the turnip is large or older in the season.

Step 3

Shred the sweet potato then add to the mixing bowl along with onion, apple, egg, flour and seasonings; mix well.

Step 4

Pour 2 Tb. clarified butter into non-stick skillet. Heat to medium.

Step 5

When hot, pour ½ the turnip mixture into pan and spread into one thin layer; allow to cook for about 2 minutes so it browns well. Reduce heat if it seems to be cooking too quickly. Check an edge to see the level of brownness underneath. When it looks brown to your liking, use a spatula to flip it. Add a little olive oil around the edges if it looks too dry.

Step 6

Cook/brown for another couple of minutes. Check to ensure it’s not burning, then remove and serve when edges are nicely browned and crispy. Serve with eggs, seared fish, sautéed veggies, or anything else you like.

Step 7

Do the same for the second batch