SUMMER VEGETABLE CREPES
Crêpes aren't just for dessert--they make a quick and savory weeknight dinner. Here they're filled with ricotta cheese, green beans, zucchini and corn and topped with a chive-cream sauce. Don't skip the step of placing a piece of parchment or wax paper under each crêpe as you fill it--without it, the crêpes are tricky to roll. Serve with: A tossed salad.
Provided by EatingWell Test Kitchen
Categories Healthy Crepe Recipes
Time 30m
Number Of Ingredients 13
Steps:
- Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.
- Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.
- To roll crepes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crepes in the package). Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crepe. Use the paper (or plastic) to help you gently roll the crepe around the filling. Place the crepe seam-side down on a dinner plate. Repeat with the remaining crepes and filling. Serve each crepe topped with 2 tablespoons of the reserved sauce and more chives, if desired.
Nutrition Facts : Calories 303.8 calories, Carbohydrate 24.6 g, Cholesterol 46.2 mg, Fat 17 g, Fiber 2.5 g, Protein 15.3 g, SaturatedFat 8 g, Sodium 687 mg, Sugar 9.2 g
ROOT VEGETABLE PATTIES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 18m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine all ingredients except oil in a bowl. Heat 2 tablespoons canola oil in a large nonstick skillet then drop 4 mounds of vegetables using about 1/2 of the veggie mix into the pan and flatten each mound a bit. Cook patties 3 to 4 minutes on each side, drain on paper towels and repeat with remaining oil and vegetables to make 8 patties, total. Serve at room temperature.
SHREDDED ROOT VEGETABLE PANCAKES
These root vegetable pancakes are a gift to eggs everywhere for brunch, served under a little crème fraîche and smoked salmon for a party app, or simply paired with sour cream and applesauce for an ideal sweet-savory combo anytime.
Provided by Daphne Oz
Categories HarperCollins Pancake Potato Parsnip Rutabaga Sweet Potato/Yam Root Vegetable Side
Yield Serves 4
Number Of Ingredients 10
Steps:
- Place the grated root veggies and onion in a large kitchen towel and wring out any liquid, then add them to a medium bowl.
- Stir in the egg whites. Stir in the flour, salt, and pepper to taste.
- In a large skillet, heat 1/4 cup of the oil over medium-high heat. Use a scant 1/4 cup measure to scoop pancakes into the skillet, using the bottom of the measuring cup to spread the mixture into 1/2-inch-thick patties. Cook until the first side is deeply golden brown and crisp, 3 to 4 minutes, then turn the pancakes over and brown the other side, 3 to 4 minutes more. Transfer the pancakes to a wire rack to cool slightly. Work in batches so you don't overcrowd the pan, adding more oil to the pan as needed.
- Serve the pancakes topped with a few pinches of flaky sea salt, a dollop of sour cream, and a sprinkle of scallions.
- Variation
- If you want these guys a little spicy, mince 1/2 a jalapeño or Fresno chile and add it to the mixture before frying.
FLUFFY SHREDDED PANCAKE (KAISERSCHMARRN) WITH PLUM SAUCE
Kaiserschmarrn are like soft rustic pancakes that have been torn and scrambled up. I first ate them when I visited Germany and Austria with my dad when I was little and immediately took to the fluffy sugary nature of the dish. I later had them again on my honeymoon and they were just as delicious as I remembered.
Provided by Molly Yeh
Categories dessert
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F.
- Whisk the egg whites in a stand mixer fitted with the whisk attachment until foamy. Stream in 3 tablespoons of the sugar and the salt. Whisk on medium high just until the whites form stiff peaks, about 2 minutes.
- Whisk the egg yolks in a large bowl until lightened, about 30 seconds. Add the flour, nutmeg, milk, vanilla and almond extracts. Whisk until smooth. Whisk in 2 tablespoons of the melted butter just to combine. Stir in about a third of the egg whites to loosen the mixture, then use a large rubber spatula to gently fold in the remaining egg whites just until combined.
- Heat a medium (10-inch) nonstick skillet over medium heat. Add 1 tablespoon of the melted butter and swirl to coat the skillet. Add the pancake batter and spread out gently with a spatula. Let cook on the stovetop just until the edges begin to set, about 1 minute. Transfer to the oven and bake until the top is puffed and the pancake is set, 12 to 14 minutes.
- When the pancake is done, remove from the oven and place on the stovetop over low heat. Use 2 metal spatulas or large metal spoons to quarter the pancake, then turn all of the pieces and cut into rough (about bite sized) chunks in the skillet. Sprinkle with the remaining 3 tablespoons of sugar and remaining melted butter. Toss well to fully coat. Cook and toss over low heat until the edges of the pieces are caramelized and golden, 3 to 4 minutes.
- To serve, dust with confectioner's sugar and serve with the warm plum sauce.
- While the pancake bakes, make the plum sauce. In a small saucepan, stir together the plums, jam or preserves, lemon juice, water and salt. Bring to a simmer over medium low heat and cook, stirring occasionally, until the plums are tender and the mixture is syrupy, about 4 minutes.
VEGETABLE PANCAKES
I've been making this recipe for more than 40 years. The pancakes are delicious with cheese sauce or sausage gravy. You might even get picky eaters who love pancakes to eat their veggies! -Agnes Landgraf, Hastings, Nebraska
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine all of the vegetables. Stir in eggs; mix well. Combine dry ingredients; add to vegetables. , Drop batter by 1/4 cupfuls onto a hot well-greased skillet. Spread into 4-in. circles. Cook until brown on each side.
Nutrition Facts : Calories 180 calories, Fat 2g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 507mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.
More about "shredded root vegetable pancakes recipes"
SHREDDED ROOT VEGETABLE LATKES | SARA MOULTON
From saramoulton.com
ROOT VEGETABLE PANCAKES (GLUTEN-FREE + VEGAN) - FROM …
From frommybowl.com
BRIGHTEN UP YOUR MEAL WITH SHREDDED ROOT VEGETABLE …
From cleveland.com
Estimated Reading Time 2 mins
POTATO VEGETABLE PANCAKES: A SERIOUSLY SIMPLE SHORTCUT
From seniorsguide.com
ROOT VEGETABLE AND POTATO PANCAKES RECIPE - COOKING INDEX
From cookingindex.com
SHREDDED ROOT VEGETABLE PANCAKES | RECIPE | VEGETABLE PANCAKES, …
From pinterest.co.uk
SHREDDED VEGETABLE AND KALE PANCAKES / ANTI-INFLAMMATORY …
From bookpubco.com
SHREDDED ROOT VEGETABLE PANCAKES - CLEANPLATES.COM
From cleanplates.com
RECIPES/SHREDDED-ROOT-VEGETABLE-PANCAKES.JSON AT MASTER ...
From github.com
SHREDDED ROOT VEGETABLE PANCAKES | RECIPE | VEGETABLE PANCAKES ...
From pinterest.com
ROOT VEGETABLE PANCAKES - LE GRAND COURTâGE
From legrandcourtage.com
SHREDDED ROOT VEGETABLE PANCAKES - IHAVENET.COM
From ihavenet.com
EATINGWELL: SHREDDED ROOT VEGETABLE PANCAKES
From arcamax.com
WWW.SPECIALRECIPETODAY.COM
From specialrecipetoday.com
DAPHNE OZ'S SHREDDED ROOT VEGETABLE PANCAKE RECIPE
From cleanplates.com
ACE FIT | SHREDDED ROOT VEGETABLE PANCAKES
From acefitness.org
ROOT VEGETABLE PANCAKES – THE NAKED KITCHEN
From thenakedkitchen.com
ROBINHOOD | SAVOURY VEGETABLE PANCAKES
From robinhood.ca
NATURAL NUTRITION : RECIPE-SHREDDED ROOT VEGETABLE …
From truefitbc.blogspot.com
SHREDDED ROOT VEGETABLE RAGOUT UNDER A WILD RICE PANCAKE
From erecipe.com
SHREDDED ROOT VEGETABLE PANCAKES | RECIPE | HEALTHY CHRISTMAS …
From pinterest.com
ROOT VEGGIE PANCAKES - BRIGHT ROOTS KITCHEN
From brightrootskitchen.com
THAYER IN THE KITCHEN: SHREDDED ROOT VEGETABLE PANCAKES
From thayerinthekitchen.blogspot.com
SIMPLE RECIPES SHREDDED ROOT VEGETABLE PANCAKES RECIPE
From recipes.lacestreetshoes.com
SHREDDED VEGETABLE & KALE PANCAKES RECIPE (VEGAN & ANTI …
From godairyfree.org
SHREDDED ROOT VEGETABLE PANCAKES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SHREDDED VEGETABLES RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SHREDDED ROOT VEGETABLE PANCAKES | PUNCHFORK
From punchfork.com
SHRED VEGETABLES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SHREDDED ROOT VEGETABLE PANCAKES - LISA IS COOKING
From lisaiscooking.blogspot.com
15 SAVORY VEGAN PANCAKES TO MIX UP YOUR BREAKFAST ROUTINE!
From onegreenplanet.org
ROOT VEGETABLE PANCAKES | PETE AND GERRY'S ORGANIC EGGS
From peteandgerrys.com
SHREDDED ROOT VEGETABLE PANCAKES | RECIPE | VEGETABLES, …
From pinterest.co.uk
EATINGWELL SHREDDED ROOT VEGETABLE PANCAKES RECIPE
From ketofoodist.com
GLUTEN-FREE KOREAN VEGGIE PANCAKE (VIDEO) - JUST ONE COOKBOOK
From justonecookbook.com
SHREDDED ROOT VEGETABLE PANCAKES... - THE SECRET INGREDIENT
From facebook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love