Preparation / Directions:
1. Place the turnips and ginger in cold water to cover in a large pot. Add the sesame oil and bring to boil over medium-high heat. Cook until the turnips are fork-tender, 25 minutes.
2. Remove from the heat and drain. Return the turnips to the pot and set over low heat to dry, 7-8 minutes. Watch closely and stir occasionally to prevent sticking.
3. Remove the turnips from the heat, add the butter and mash with a hand masher until the turnips are slightly lumpy. Add the salt, pepper, cream and flour. Stir will ans set the mixture aside to cool.
4. Shape the turnips into patties, each about 2 inches thick; dust with cornmeal. Cover with a towel and refrigerate to set 1-2 hours. Bring to room temperature before cooking.
5. Warm the olive oil in a skillet over medium heat. when hot, add a few of the pancakes at a time, making sure not to crowd them, and cook covered until browned on both side about 5 minutes per side.
6. Transfer to a heated serving platter and keep warm until all of the pancakes are cooked.
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