Breakfast, Lunch, Dinner. This is perfect for all! And something that can be made from the middle of summer, and even over into winter! This week’s recipe comes from Eatingwell.com, a great resource for body happy recipes. But seriously, my mouth is watering for this recipe to be tried at the farm out here.
Shredded Root Vegetable Pancakes
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 oil, divided
Reduced-fat sour cream, for garnish
Preheat oven to 400°F. Coat a baking sheet with cooking spray. Whisk egg, flour, scallions, dill, horseradish, salt and pepper in a large bowl. Stir in vegetables and bacon (if using). 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.
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.