Celeriac and Sweet Potato Pancakes

Celeriac and Sweet Potato Pancakes

Serves 5 / Prep time: 20 minutes / Cook time: 30 minutes

NUT-FREE	VEGAN

If you are a fan of lacy golden latkes or hash browns, this recipe might become a new favorite dish. The trick to a perfect shredded vegetable pancake is to leave it alone while it fries in the oil so that a crispy crust forms on the bottom and the center cooks through while remaining tender. Do not lift the pancakes until you see the edges turn golden and set.

Recipe:

• 1 celeriac root, peeled and shredded (about 6 cups)
• 2 small sweet potatoes, peeled and shredded (about 4 cups)
• ¼ cup chopped shallots
• 2 tablespoons arrowroot powder
• 1 teaspoon chopped fresh thyme
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• Nonstick olive oil cooking spray
• Sautéed apples or applesauce, for serving

1.Squeeze out as much liquid as possible from the celeriac and sweet potatoes, and put the vegetables in a large bowl.

2.Stir the shallots, arrowroot, thyme, salt, and pepper into the shredded vegetables until well combined.

3.Place a large skillet over medium heat, and spray it generously with cooking spray.

4.Add 1 cup of the shredded vegetable mixture per pancake to the skillet, and press the mixture down with a spatula. Three pancakes should fit at one time.

5.Cook the pancakes until the bottoms are golden and crispy, about 5 minutes.

6.Using a spatula, flip the pancakes over, and cook the other side until golden and crispy, about 5 minutes.

7.Transfer the finished pancakes to a paper towel–lined plate.

8.Repeat with the remaining shredded vegetable mixture.

9.Serve 2 pancakes per person, topping with sautéed apples or applesauce.

How It Helps: Sweet potatoes are packed with migraine-fighting magnesium and are an effective antioxidant. They are also very unlikely to cause an allergic reaction of any kind.

PER SERVING Calories: 170; Total Fat: 1g; Saturated Fat: 0g; Cholesterol: 0mg; Total Carbohydrates: 39g; Fiber: 6g; Protein: 4g