My new favorite way to eat root vegetables is in latke form.
I know fall is here when I start craving root veggies. These little crispy pancakes hit the spot. I used yams, celery root and parsnip, and beets – and all of them turned out great – but my favorite is the yam version. The beets were a little too moist and the sweet potato version a little too bland. Yams were YAMtasttic.
When you make a variety of latkes, they look like a beautiful pancake rainbow on a platter!
I love the history of these humble pancakes. The oil for cooking the latkes is symbolic of the oil from the Hanukkah story that kept lit with a long-lasting flame that is celebrated as a miracle. Such a lovely tradition!
These can be ready in just minutes – just grate a root veggie and stir in a few ingredients and saute in a hot skillet for a few minutes until golden brown and delicious on both sides.
Root veggie perfection!
ROOT VEGETABLE PANCAKES
I cup grated root vegetable (I used beet, yam, and a combo of celery root and parsnips)
2 tablespoons corn starch
2 tablespoons finely grated Parmesan cheese
2 tablespoons thinly sliced green onions
1 teaspoon cayenne pepper sauce
1 large egg
Toss grated vegetable with corn starch until evenly distributed. Stir in remaining ingredients.
In a large skillet over medium heat, drizzle a little vegetable oil. Scoop up 1/4 cup of vegetable mixture and place in pan, pressing down to form a small pancake. Repeat, filling skillet but leaving 1 inch between pancakes.
Cook for 2 or 3 minutes on each side, until golden brown and delicious.
Other intriguing root veggie dishes: