Onion-Topped Potato & Rutabaga Cakes (Neeps and Tattie Cakes)

Name: Onion-Topped Potato & Rutabaga Cakes (Neeps and Tattie Cakes)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 2 Tbsps packed brown sugar; 1 Tbsp finely chopped fresh rosemary, plus 12 sprig tips for tin; 454 grams klondike goldust idaho potatoes, coarsely grated; 12 servings kosher salt and freshly ground pepper as needed; 2 Tbsps red wine vinegar; 454 grams rutabaga, coarsely grated; 4 Tbsps unsalted butter, softened, plus more for tin

Watching your figure? This gluten free, fodmap friendly, and vegetarian recipe has 88 calories, 1g of protein, and 4g of fat per serving. This recipe serves 12. Head to the store and pick up kosher salt and pepper, butter, klondike goldust idaho potatoes, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 400 degrees.Generously butter each cup of a standard 12 compartment muffin tin.

Ingredients you will need

Butter

Equipment you will use

Muffin Tray

Oven

Sprinkle each cup with pinch of salt, pepper, and ½ teaspoon sugar; drizzle each cup with ½ teaspoon of each kind of vinegar.

Ingredients you will need

Vinegar

Pepper

Sugar

Salt

Place a rosemary sprig tip decoratively in the center of each cup. lay an an onion round flatly on top; set aside.Toss potatoes and rutabagas with chopped rosemary and egg yolks in a medium bowl; season with ½ teaspoon pepper and 2 teaspoons salt. Divide mixture among cups; dot each with some butter.

Ingredients you will need

Egg Yolk