Ingredients

  • 1 pound Idaho potatoes, scrubbed but unpeeled and shredded
  • ½ pound carrots, scraped and shredded
  • 1 cup shredded onion
  • ¾ cup finely shredded celery root
  • 1 Granny Smith apple, peeled, cored and coarsely shredded
  • 2 eggs, lightly beaten
  • ½ cup finely minced parsley
  • ¼ cup flour
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper
  • ½ cup cooking oil
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      233 calories; 15 grams fat; 1 gram saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 21 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 3 grams protein; 46 milligrams cholesterol; 58 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

8 servings

Preparation

  1. Combine shredded potatoes, carrots, onion, celery root and apple in a bowl. Stir in eggs, parsley, flour and thyme. Season with salt and pepper.
  2. Heat half the oil until very hot in a heavy 10-inch skillet. Spread vegetable mixture into the skillet in an even layer, covering the entire surface.
  3. Fry vegetable mixture undisturbed until edges begin to show color, 5 to 8 minutes. If it sticks to the pan, gently release it with a thin spatula.
  4. When the underside is golden, slide the pancake onto a large plate. Invert another plate over it, and flip it over. Add remaining oil to the skillet, and when it is hot, slide the pancake back into the skillet to brown the other side. Fry until crisp.
  • This pancake can be served with 12 ounces fresh mushrooms, sliced and sauteed, spooned on top.

20 minutes

Dining and Cooking