Onion-Topped Potato & Rutabaga Cakes (Neeps and Tattie Cakes)
- 4 T unsalted butter, softened, plus more for tin
- kosher salt and freshly ground pepper as needed
- 2 T packed brown sugar
- 2 T balsamic vinegar
- 2 T red wine vinegar
- 1 T finely chopped fresh rosemary, plus 12 sprig tips for tin
- 2 small red onions, peeled & cut into 12 1/4-in thick rounds
- 1 lb klondike goldust idaho potatoes, coarsely grated
- 1 lb rutabaga, coarsely grated
- 2 large egg yolks, lightly beaten
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Klondike goldust idaho potatoes (1 lb)
- Red onions, small (2)
- Rosemary, fresh (1 T)
- Rutabaga (1 lb)
- Condiments
- Balsamic vinegar (2 T)
- Red wine vinegar (2 T)
- Cooking & Baking
- Brown sugar, packed (2 T)
- Kosher salt and freshly ground pepper (1)
- Dairy
- Butter, unsalted (4 T)
- Refrigerated
- Egg yolks, large (2)
Preparation
Read recipe preparation on sippitysup.com
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Recipe Stats
Published November 17, 2012 (3 months ago).
56 people saved this recipe.
