Oh my god. These pancakes….
I know I say this a lot, but tonight’s dinner was amazing.
My loving husband always compliments my cooking. But tonight he went up and beyond by saying, “you stomped this meal.”
Translation (for my parents) the best meal in a while!
These pancakes would be tasty on their own, but the highlight of the meal was the roasted carrot puree. With every bite of pancake you got a sweet and savory bite of carrot puree. It was to die for!
We served our potato pancakes and carrot puree with a side of sautéed kale. Delicious!
For the pancakes:
1 1/2 large baking potatoes
1 small onion, peeled
4 small scallions, Diced, white and pale green parts only
1/4 cup bread crumbs
3-4 tsp fresh rosemary
salt and pepper to taste
In a food processor (or with a box grater) grate your potatoes and onions. Strain in a cheese cloth to get out all the extra water.
Place potato mixutre in a bowl. Add diced scallions and rosemary. Mix. Add egg and bread crumbs. Mix until everything is evenly coated.
Form patties, and cook in a large skillet over medium heat in olive oil. About 3-5 minutes per side.
For the carrot puree.
Roast 2 lbs of carrots with 6 cloves of garlic, 2 tsp of rosemary and a drizzle of olive oil in a 400 degree oven for about 45 minutes. Once cooked through add to a food processor with 1/4 cup veggie stock, dash of olive oil, and a small handful of parmesan cheese. Add more veggie stock if mixture is too dry. Enjoy!
On another note, we finally have broccoli, cauliflower, and kale planted into the ground!
Thanks Taylor and Mary!
The more plants we get outside the closer to harvest we get! I can’t wait.
In the meantime, you should make some potato pancakes with carrot puree. I’m just saying.