Roast beef and turnip with zucchini/potato pancakes

A challenge I’ve had this summer has been deciding what to cook when a rogue, inopportune item shows up in our CSA. Example: a lone turnip in mid July. Call me a purist, but around here turnips usually have a place on the table once October or November rolls around. Now and then, odd-timed items like this have steered a whole meal. The test here was what to cook with our single tuber. Again, in mid July.

Roast Beef and Turnips

  • 3 lbs. – Eye of the round roast (tied around the centre)
  • 1 – Shallots (finely minced)
  • 1 – Large turnip (diced)
  • 1/4 Cup – Red wine
  • 2 tbsp – Butter
  • Salt and pepper
  1. Pre-heat oven to 300° and a large steel frying pan to medium-high.
  2. Coat the roast with salt and pepper on all sides.
  3. Sear the meat approximately 3 to 4 minutes on both sides.
  4. Move the meat to a plate and cover with foil. Keep the pan on the heat.
  5. Put the butter in the pan and swirl it around. Once it’s melted and the bubbling stops add the shallots. Cook until translucent.
  6. Add the turnip pieces and cook until they’re brown, about 5 minutes.
  7. Once the turnip pieces have browned clear the centre of the pan and place the roast back. Pour in any juices left in the plate.
  8. Use a meat thermometer with the alarm set to go off at 130°.
  9. Pour the red wine over the roast and place the pan in the oven.
  10. Once the meat has hit temperature remove it from the oven.
  11. Place the roast on a clean plate and tent with foil again. Let it rest for at least 10 minutes. Pour the cooked turnips into a serving bowl.
  12. Carve meat and serve.

Zucchini/Potato pancakes (makes 4 pancakes)

  • 1 large – Zucchini
  • 1 large – Potato
  • 2 tbsp – Flour
  • 2 – Egg yokes
  • 4 tbsp – Butter (2 tbsp per batch)
  • Salt and pepper
  1. Trim top and bottom of zucchini and peal the potato.
  2. Shred both through a large grater.
  3. Pile grated vegetables in a tea-towel and squeeze out as much juice as possible.
  4. Pre-heat large frying pan on medium heat.
  5. In a bowl, mix together vegetables with the flour, yokes, salt and pepper.
  6. Put 2 tbsp of the butter in the hot pan and swirl it around. Once it’s melted and the bubbling stops make two round pancakes in the pan with half of the mixture.
  7. Cook for 4 to 5 minutes until golden brown on first side.
  8. Flip and cook on the other side for 3 to 4 minutes.
  9. When the pancakes are cooked, place them on a cooling rack.
  10. Repeat steps 6 – 9 for second batch.

Sure, doesn’t this meal seem more like a fall or winter dish? Maybe. But llet me tell you it was perfect for a summer night outside on the deck.


7 Comments on “Roast beef and turnip with zucchini/potato pancakes”

  1. Wendy says:

    Hi Tom
    A most interesting menu which I will definitely try out. Actually at this time of year it is nice to see something other than food for the grill Thanks for the idea Mom love ya

  2. Shawn says:

    The red wine leaves a nice glaze on that beef!

  3. Shawn says:

    You’re right. I see that now that I look more closely. Wow!

  4. Karen says:

    I love potato pancakes and I love zucchini fritters. What a great idea of combining the two.

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