Recipe for The Migraine Relief Diet. 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.
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
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