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11
CARROT AND
PARSNIP PANCAKES
An alternative to the traditional
potato pancake, spiralizing the
vegetables gives this version
a lacy look.
Makes about 10 pancakes
1 medium carrot,
about 6 ounces
1 medium parsnip,
about 6 ounces
2 green onions, sliced
¼ cup fresh parsley, chopped
2 large eggs, lightly beaten
½ teaspoon kosher salt
½ teaspoon freshly ground
black pepper
¼ cup extra virgin olive oil
1. Assemble the Cuisinart
®
PrepExpress
TM
Attachment with
the 3.0mm Shred/Spaghetti Cone
and the Straight Feed Tube. Spi-
ralize the carrot and the parsnip.
Cut any extra-long spirals with a
knife or kitchen shears.
2. Stir the green onions, parsley,
eggs, salt and pepper into the
vegetables and toss all together
in a larger bowl.
3. Using a ¼-cup measure, form
patties out of the carrot/parsnip
mixture. Be sure to squeeze out
all excess liquid with hands when
forming. Reserve.
4. Put a large skillet over medium heat
and add the olive oil. When the
pan is hot and the oil looks like it
is shimmering, add pancakes to
the pan and cook in batches so
that they are not crowded. Cook 2
to 3 minutes per side, until golden
brown and crispy.
5. Drain on paper towels brie y
before serving.
Nutritional information per pancake:
Calories 84 (68% from fat)
carb. 5g • pro. 2g • fat 7g
sat. fat 1g • chol. 43mg • sod. 134mg
calc. 20mg • fi ber 1g
POTATO CHIPS
The Cuisinart
®
PrepExpress
TM
Attachment slices vegetables
into thin and even slices, perfect
for crispy chips that can
be seasoned with any of your
favorite herbs and spices.
Makes about 4 cups
2 small potatoes; scrubbed,
not peeled
2 small sweet potatoes;
scrubbed, not peeled
Vegetable/canola oil,
for frying
½ teaspoon kosher salt
(or use your favorite
seasoning salt such as
truffl e salt)
1. Assemble the Cuisinart
®
PrepExpress
TM
Attachment
with the Slice/Ribbon or
Crinkle/Ribbon Cone and the
Angled Feed Tube. Trim potatoes
to t feed tube if necessary.
Slice the potatoes.
2. Fill a medium, heavy-bottomed
saucepan halfway with vegetable
or canola oil. Heat the oil over
medium heat until it reaches
350°F. Fry the potato slices in
small batches until they are lightly
golden, about 3 to 4 minutes.
Use a metal skimmer or
heatproof, long slotted spoon
to strain the chips out of the hot
oil and transfer to a paper
towel-lined plate. Sprinkle with
a small pinch of the salt.
3. Return the oil to 350°F and repeat
with remaining potato slices.
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