Shredded Root Vegetable Pancakes
Red beets and golden carrots look especially festive in these
zesty horseradish-and-bacon-flecked cakes. Avoid parsnips, which
need to be cored, in this recipe, as trying to shred the smaller
cored pieces might result in nicked knuckles. Try the pancakes with
seared steaks or make them bite-size for a beautiful appetizer.
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Ingredients:1 large egg , lightly beaten
1/4 cup whole-wheat flour
3 tablespoons chopped scallions
1 tablespoon chopped fresh dill , or 1 teaspoon dried
1 tablespoon prepared horseradish
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups assorted root vegetables , peeled (about 1 1/2 pounds; see
Tip) and shredded
2 slices cooked bacon , crumbled (optional)
6 teaspoons canola oil , divided
Reduced-fat sour cream , for garnishInstructions
1. Preheat oven to 400°F. Coat a baking sheet with cooking
spray.
2. Whisk egg, flour, scallions, dill, horseradish, salt and
pepper in a large bowl. Stir in vegetables and bacon (if
using).
3. Heat 2 teaspoons oil in a large nonstick skillet over medium
heat. Cook 4 pancakes per batch: place about 1/4 cup vegetable
mixture in a little of the oil and press with the back of a spatula
to flatten into a 2- to 3-inch pancake. Cook until crispy and
golden, 1 1/2 to 3 minutes per side. Transfer the pancakes to the
prepared baking sheet. Continue with 2 more batches, using the
remaining 4 teaspoons oil and vegetable mixture. Transfer the
baking sheet to the oven and bake for 15 minutes. Serve garnished
with sour cream, if desired.
Yeild: 6 servings, 2 pancakes each
Degree of Difficulty: Easy
Total Time: 45 minutes
Prep Time: 30 minutes
To Make Ahead:Tips and Notes: Tip: Beets, carrots and
parsnips are easily peeled with a vegetable peeler, but for
tougher-skinned roots like celeriac, rutabaga and turnips, removing
the peel with a knife can be easier. Cut off one end of the root to
create a flat surface to keep it steady on the cutting board.
Follow the contour of the vegetable with your knife. If you use a
vegetable peeler on the tougher roots, peel around each vegetable
at least three times to ensure all the fibrous skin has been
removed.
