Root Veggie Cakes

 

Prep Time: 15 minutes

Total Time: 30 minutes

Yield: 16-20 cakes

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

1. Preheat the oven to 300°F.
2. Mix together the eggs, flour, scallions, horseradish, salt and pepper in a large mixing bowl. Stir in the vegetables and combine well.
3. Heat 1 tablespoon oil in a large skillet over medium-high heat.
4. 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.
5. 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!

 

 

Roasting Veggies

http://blog.paleohacks.com/roasted-squash-carrots-recipe/


The method is basically the same for roasting all veggies, just adjust the cooking time according to the water content, size you cut it to, and the density of the vegetable.  Of course you will also need to vary the amount of coconut oil according to the amount of veggies you are roasting.  Many recipes call for using olive oil, but please use coconut oil since it holds up well in higher temperatures and it is Paleo-friendly.  Always set a timer so you can check on your veggies about every fifteen minutes; you’ll need to turn them this often.   It also helps you know when they’re done to your liking.  We generally like a little crisp brown on most of the pieces with some just softened.
One tip is to cook up several kinds of veggies at once.  On a recent Sunday, I took part of an afternoon to roast up some yellow squash, zucchini, red bell peppers & onions and some carrots & onions.  Yes, there are lots of onions involved when I cook!  They just add so much flavor and sweetness to almost 

everything.  It worked out great because dinners for the rest of the week had a head start; all I had to do was add some meat and maybe a salad or chopped avocado.  They stored in the fridge really well and heat right up in a 350 degree oven while you are getting the rest of your meal ready.

For the Squash:

• 4 pounds yellow squash
• 4 pounds zucchini
• 2 large red bell peppers
• 2 large sweet onions
• 4 – 6 tablespoons coconut oil

For the Carrots:

• 4 pounds carrots
• 1 large sweet onion
• 2 - 4 tablespoons coconut oil
• salt and pepper to taste

1. Directions:
   1. Preheat oven to 400-425 degrees; prepare two large baking sheets either by melting a little coconut oil on them to grease or by lining then with kitchen parchment.
   2. Wash the squash, zucchini, and bell pepper; cut the skin and peel from the onions and make sure your knife is sharp because it’s going to get a workout!
   3. Cut off the end of each of the squash and zucchini and slice to about ¼ inch thick; you don’t want them too thin or they will burn.
   4. Chop the red bell pepper into ½ inch pieces.
   5. Rough slice the onions by cutting them in half and slicing them into strips that are about ¼ inch, just like the squash.
   6. Take a big spoon or use your hands to mix the veggies together.
3. Spread them evenly on the baking sheets.  You can either melt the coconut oil in a measuring cup and pour it over or drop it in 5 or 6 plops on the veggies.
5. Set the oven timer to remind you to give your veggies a stir about every 15 minutes; I like to use a large spatula. Use some heavy oven mittens as well.  (Please don’t ask how I know this.) 
6. Roast squash for 1 hour and 15 minutes; sprinkle salt and pepper to your liking over the finished veggies and give them a good stir with the spatula.  Scoop them up into a bowl that you can store in the fridge; let them cool.
7. While the squash mixture is roasting, get the carrots ready.
8. Wash, dry and peel them using a vegetable peeler.  Cut off the ends and discard.  Slice or chop up the onion and mix together with the carrots in the bowl.
9. Spread the carrot and onion mixture onto one of the baking sheets.  Melt the coconut oil into a measuring cup and pour it over or drop by the spoonful over the carrots as you did for the squash.
10. Set your oven timer to remind you to give these guys a stir every fifteen minutes or so.
11. Just like squash, these should be done in 1 hour and 15 minutes. Season with salt and pepper and herbs of your choice when done!
12. When all of your veggies have cooled, cover them and place in fridge.  You will most likely be surprised at how much they cooked down, but this is concentrated goodness for you to enjoy all week!

 

And finally!  A little chart to use as a guide for your vegetable roasting:

Vegetable	Preheat Oven to:	Chop or slice into:	Melt or plop coconut oil	Roast for:	Season with:
Summer Squashes**	400-425 degrees	¼ inch ovals	about 1 tbs per pound	1 hr – 1 hr 15 min	salt/pepper
Carrots*	400-425 degrees	¼ inch rounds	about 1 tbs per pound	1 hr – 1 hr 15 min	salt/pepper
Brussels Sprouts	400-425 degrees	halve or thirds	about 1 tbs per pound	35 – 30 min	salt/pepper
Sweet Potatoes*	400-425 degrees	½ inch cubes	about 1 tbs per potato	45 min – 1 hr