These are like root vegetable latkes, with some sweetness from the parsnips and carrots, a little kick from the horseradish and some earthiness from the beets. We love topping these with a dollop of prepared horseradish mixed with some homemade mayo for an extra kick!
Ingredients
- 2 large eggs, beaten
- 1/2 cup almond, coconut or sweet potato flour
- 3 medium scallions, sliced thinly on the bias
- 2 tablespoons prepared horseradish
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups shredded carrots
- 2 cups shredded parsnips
- 1 cup shredded beets
- Oil or cooking fat of choice, for sautéing
Instructions
- Preheat the oven to 300°F.
- Mix together the eggs, flour, scallions, horseradish, salt and pepper in a large mixing bowl. Stir in the vegetables and combine well.
- Heat 1 tablespoon oil in a large skillet over medium-high heat.
- Fill a measuring cup (1/4 cup or 1/3 cup is suggested) to the top with the root vegetable mixture and invert on the skillet, forming a flat patty (use a spatula to press down and flatten). Repeat until there are 4 or 5 patties in the skillet. Brown for 3 to 4 minutes per side, or until slightly crispy. Remove the patties to a sheet pan and place them in the oven to keep warm. Repeat the procedure, adding more oil with each batch, until all root vegetable mixture is used.
- Serve hot from the oven.
Notes
NOTE: Be sure to read the label on your horseradish, as not all brands are created equal and many contain soybean oil.
EQUIPMENT NOTE: This is one of those recipes where a shred blade on a food processor makes your life infinitely easier. While, sure, you could hand shred the vegetables, it literally takes less than 5 minutes to shred them with your food processor!
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