These crispy pancakes will make a crowdpleasing addition to your next brunch. Turnips are starchy like potatoes, but don’t have as much of it—so we added a little grated potato to the mix to help bind it together. If you have a food processor, we recommend putting the grater attachment to work (but you can always use the large holes of a box grater). It’s important to really wring out the grated turnips and potatoes: the less moisture, the crispier your latkes will be. The addition of grated potato helps the mixture stick together quite well, so you won’t have to worry about your pancakes falling apart when you try to flip them. They get topped with salty smoked salmon, tart crème fraiche, and fresh dill but you could also top with dollops of apple sauce and sour cream.