Daily Recipe: Root Vegetable Pancakes
Tomorrow morning we may wake up to snow. This is cause for celebration for some folks, for others… not so much. Whether or not the thought of snow makes you cringe, we can all agree that it’s chilly and this means the produce that’s in season are the hearty fruits and vegetables.
We’re talking about the ones that can survive this cold front, no big thing. They may be the vegetables that you stray away from when you go to the grocery store. They aren’t always the prettiest, but they sure do taste wonderful.
This morning we got some wonderful purple top turnips from Johnson’s Backyard Garden. This beautiful vegetable is not only unique looking, it’s also a low-calorie food that is packed with minerals, vitamins, protein, carbohydrates and fiber. Like most vegetables, they also contain phytonutrients that may aid in the prevention of cancer and other diseases.
Our recipe for today features turnips, beets and carrots. All the hearty winter vegetables we love. The added bacon make these cakes a great choice for serving as appetizers at your next gathering. Who knew root vegetables could be so fancy?
Shredded Root Vegetable Pancakes
From: Eating Well
- 1 large egg, lightly beaten
- 1/4 cup whole-wheat flour
- 3 tbs chopped green garlic
- 1 tsp dried dill
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 4 cups (1.5 lbs) assorted root vegetables, carrots, beets and turnips, peeled and shredded
- 2 slices cooked bacon, crumbled (optional)
- 6 tsp canola oil, divided
The beets and carrots are easy to peel with a vegetable peeler, but the turnips can be a little tougher. To peel the turnip, 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. You want to make sure you remove all of the fibrous skin.
After you have your vegetables peeled and shredded, preheat the oven to 400 degrees F. Coat a baking sheet with cooking spray. Whisk egg, flour, green garlic, dill and salt and pepper in a large bowl. Stir in vegetables and bacon- if using.
Heat 2 tsp 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 the spatula to flatten into a 2 to 3-inch pancake.
Cook until crispy and golden, 1.5 to 3 minutes per side. Transfer the pancakes to the prepared baking sheet. Continue with 2 more batches, using the remaining 4 tsp of oil and vegetable mixture.
Transfer the baking sheet to the oven and bake for 15 minutes. Serve and enjoy!