Rutabaga Latkes


  • 4 cups peeled and shredded rutabagas
  • 3 cups peeled and shredded turnips
  • 1½ cups cooked and mashed butternut squash
  • 3 eggs, beaten
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons dried rosemary
  • 1 teaspoon dried sage
  • 1 teaspoon sea salt
  • Grapeseed oil, for frying


  1. Using a flour sack kitchen towel, squeeze out any extra water from the shredded turnips and rutabagas.
  2. Add all of the ingredients except the oil to a large bowl and mix and mash. (Using your hands is the easiest!)
  3. Heat 2-3 tablespoons of oil in a skillet over medium heat.
  4. Add approximately ¼ cup of mixture to the skillet for each latke.
  5. Depending on the size of your skillet, limit the amount of latkes cooking so you don’t lower the heat of the oil. This will cause uneven cooking and burning.
  6. Cook latkes for 1-2 minutes on each side until golden brown.
  7. Place on a wire rack to cool and drain.
  8. Cook remaining latkes, adding more oil as needed.
  9. Serve the latkes topped with apple slices sautéed in butter or ghee, unsweetened applesauce, or – if you tolerate dairy – full-fat sour cream and chives.


Makes 12-15 latkes

I didn’t have my first rutabaga until I was 30 for no other reason than I really had no idea what to do with it. But when one showed up in my CSA box, I knew I had to figure it out. I do not waste food. It makes me insane to throw anything away. Though these latkes are savory, try topping them with pan-fried apple slices to bring a little sweetness to the dish and offset the spice of the turnip.

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