3 cups (1-1/2 pounds before peeling) peeled rutabaga and turnip, cut into 1-1/2 inch cubes
1 tablespoon butter
3 tablespoons all-purpose flour
¼ cup chopped scallions
1-½ ounces grated Asiago cheese
3 tablespoons extra-virgin olive oil
Bring a large pot of salted water to a boil. Gently boil rutabaga and turnips for 18-20 minutes, until tender enough to be pierced easily with a fork. Drain and return to pot with butter. Mash with a potato masher.
Stir together mashed vegetables, flour, egg, scallions and cheese until well mixed (should be the consistency of a stiff batter). Refrigerate for 10 minutes to firm up.
Heat the oil in a large nonstick skillet over medium-high heat. Using a measuring cup sprayed with cooking spray, spoon 8 slightly heaping 1/4 cup mounds of the batter around the pan, allowing space between each for air to circulate. Flatten gently with the back of the measuring cup.
Cook for 5-7 minutes, until bottom is crispy and browned when you peek, and then carefully flip each one. Continue to cook for 5-7 minutes on the second side. Remove from skillet and arrange on a platter or plates.