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Shredded Root Vegetable Pancakes

November/December 2008

Your rating: None Average: 3.9 (16 votes)

Red beets and golden carrots look especially festive in these zesty horseradish-and-bacon-flecked cakes. Avoid parsnips, which need to be cored, in this recipe, as trying to shred the smaller cored pieces might result in nicked knuckles. Try the pancakes with seared steaks or make them bite-size for a beautiful appetizer.



READER'S COMMENT:
"This is a favorite in our household and guests are always ooooooo and ahhhhh. They are easy to prepare ahead of time (and then cook just before eating), they are gorgeous to look at (picky your favorite colors of root veggies), and they...
Shredded Root Vegetable Pancakes

Makes: 6 servings, 2 pancakes each

Active Time:

Total Time:

Ingredients

  • 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 canola oil, divided
  • Reduced-fat sour cream, for garnish

Preparation

  1. Preheat oven to 400°F. Coat a baking sheet with cooking spray.
  2. Whisk egg, flour, scallions, dill, horseradish, salt and pepper in a large bowl. Stir in vegetables and bacon (if using).
  3. 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.

Tips & Notes

  • 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.

Nutrition

Per serving: 106 calories; 6 g fat (1 g sat, 3 g mono); 35 mg cholesterol; 12 g carbohydrates; 0 g added sugars; 3 g protein; 3 g fiber; 180 mg sodium; 294 mg potassium.

Nutrition Bonus: Vitamin A (60% daily value), Folate (17% dv), Vitamin C (15% dv).

Carbohydrate Servings: 1

Exchanges: 2 vegetable, 1 fat


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