Turnip-Potato Home Fries with Smoked Trout and Lemon Horseradish Aioli
You can substitute any variety of smoked fish, or tuna packed in oil, for the trout. Taste of Inspirations Horseradish Aioli can be swapped for the homemade version.
Nutrition
Calories: 410 kcalCarbohydrates: 15 gProtein: 7 gFat: 36 gSaturated Fat: 5 gCholesterol: 35 mgSodium: 150 mgFiber: 2 g
Ingredients
- 3 turnips peeled and diced into 1/2" pieces
- 3 russet potatoes peeled, diced into 1/2" pieces, and held in water
- 1 1/2 cups olive or vegetable oil
- 6 celery stalks cut diagonally into 1/2" pieces, plus 1/4 cup leaves for garnish
- 2 onions halved and sliced thin
- 5 small garlic cloves peeled
- 1/3 cup Lemon-Horseradish Aioli plus 2 tablespoons for serving (see recipe) Salt and pepper
- 8 ounces smoked trout broken into coarse pieces
- 2 tablespoons fresh parsley leaves for garnish
Instructions
- 1. Bring a large pot of salted water to a boil. Add turnips and potatoes and boil until fork-tender, 4 to 6 minutes. Drain and transfer to a baking sheet to cool completely.
- 2. Heat 1/2 cup oil in a large skillet over medium-high heat until shimmering. Add celery, onions, and garlic, and cook, stirring frequently, until onions are golden brown, 10 to 12 minutes. Transfer to a large bowl.
- 3. Wipe the skillet and heat remaining 1 cup oil over medium-high heat until shimmering. Working in 3 batches, cook turnip-potato mixture until golden brown and crispy, 5 to 7 minutes. Transfer to bowl with celery-onion mixture and repeat with remaining batches.
- 4. Add aioli to bowl and toss to combine. Season with salt and pepper to taste and transfer to platter. Top with trout, celery leaves, and parsley, and drizzle with extra aioli.
- Source: Hannaford fresh Magazine, November - December 2015