Celeriac and Sweet Potato Pancakes Recipe With Migraine-Fighting Magnesium and Are An Effective Antioxidant
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.
- 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.
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.
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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
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