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Parsnip-Celery Root Latkes
packed with life:
Low Added Sugars
4 medium parsnips (about 1 1/4 kilos), peeled and cored if needed
1 runt celery root (celeriac; about 1 pound), peeled
4 spacious egg whites, lightly beaten
¼ cup white entire-wheat flour
2 tablespoons chopped chives, plus extra for garnish
1 teaspoon entire-grain mustard
¾ teaspoon salt
½ teaspoon ground pepper
¼ teaspoon baking powder
8 tablespoons extra-virgin olive oil, divided
2 tablespoons Crème fraîche or bitter cream for garnish
Preheat oven to 300 levels F.
Shred parsnips and celery root. Combine egg whites, flour, chives, mustard, salt, pepper and baking powder in a spacious bowl. Recede within the shredded greens.
Warmth 2 tablespoons oil in a spacious skillet over medium warmth. Cook 4 pancakes per batch, the utilization of about 1/4 cup of batter for every. Cook except golden, 2 to three minutes per aspect. Preserve warmth within the oven. Repeat for 3 extra batches, the utilization of 2 tablespoons oil for every batch. Wait on topped with crème fraîche (or bitter cream) and chives, if desired.
215 energy; protein 3.8g; carbohydrates 18.4g; dietary fiber 4.3g; sugars 3.8g; fleshy 14.4g; saturated fleshy 2g; weight loss program a iu 34.2IU; weight loss program c 14.6mg; folate forty five.7mcg; calcium 53.6mg; iron 1.3mg; magnesium 29.4mg; potassium 406.4mg; sodium 328mg.
3 vegetable, 3 fleshy
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