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local: csa week ten [new earth farm & goods]

“Faking Fall”
This weeks (we are at our half way mark!) of New Earth Farm & Goods CSA recipe showcase is a fun dish that could be used for any meal~! Full of wonderful summer and fall yummy veggies.

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.

Be sure to like the NE Goods FACEBOOK and check out their WEBSITE to find out how to get involved in the community.

xo,
B

 

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