Though rösti, a Swiss dish, is traditionally made with potatoes, using turnips in their place adds a pleasant bit of sweet sharpness. This is good with poached eggs for breakfast or, for a light supper, with a simple arugula salad and a generous spoonful of sour cream or crème fraîche.
5 medium turnips
4 strips of bacon, cooked until crisp, drippings saved
3 scallions, chopped
1 cup grated Gruyère, Raclette, or Comté cheese
Salt and pepper to taste
Vegetable oil as needed
Peel and halve turnips; boil them in salted water for 10 minutes or until just tender, not fully cooked. Drain and let cool. Crumble the bacon. Grate the turnips and place them in a bowl with the bacon, scallions, cheese, salt, and pepper. Mix well. Heat the bacon drippings in a well-seasoned 12” cast iron or non-stick pan over medium-high heat. There should be enough grease to coat the bottom of the pan generously; if not, add vegetable oil. Add the turnip mixture; pack into the pan with the back of a spatula or wooden spoon. Cook until brown and crisp on the bottom, 5–10 minutes. Transfer the rösti to a plate, flip back into the pan with the cooked side up (add more oil to the pan if needed), and fry on the other side until brown and crisp. Cut into wedges and serve.