NOURISH Network » Holiday http://nourishnetwork.com Changing the way you eat isn't a revolution, it's an evolution Wed, 01 Apr 2015 03:11:21 +0000 en-US hourly 1 Simple Butternut Squash Soup http://nourishnetwork.com/2013/11/30/simple-butternut-squash-soup/ http://nourishnetwork.com/2013/11/30/simple-butternut-squash-soup/#comments Sat, 30 Nov 2013 01:50:50 +0000 http://nourishnetwork.com/?p=7979 This nourishing butternut squash soup is easy to make and freeze for quick meals to warm up chilly nights all winter long.

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]]> This Thanksgiving, Mom requested butternut squash soup and grilled cheese. I made enough to freeze for easy meals in December, and I’m glad I did … this soup may be simple, but it’s gooood.

simple-butternut-squash-soup

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Simple Butternut Squash Soup

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 8-10 servings

Ingredients

  1. 2 tablespoons extra-virgin olive oil
  2. 2 medium onions, sliced
  3. 3 thyme sprigs
  4. Sea salt and freshly ground pepper, to taste
  5. 4 cups peeled and (1-inch) cubed butternut squash
  6. 1 cup peeled and (1-inch) cubed sweet potato
  7. 8 cups vegetable, chicken or turkey stock
  8. 1 tablespoon pumpkin pie spice
  9. 1 teaspoon chipotle chile powder
  10. 2 tablespoons heavy cream

Instructions

Heat olive oil in an extra-large pot over medium-high heat. Add onions, thyme and a pinch of salt and pepper. Saute for 10 minutes, until pliable and starting to brown. Lower heat to medium, and add squash and sweet potato. Season with another pinch of salt and pepper, tossing to combine. Continue to cook for 20 minutes, tossing occasionally, until squash is softened and slightly caramelized.

Pour in stock, add spices, and blend until completely smooth using an immersion blender (or in batches in a regular blender or food processor). Taste to adjust seasoning (if you feel it needs more spice or salt, add it now). Bring soup up to a gentle simmer and stir in cream just before serving.

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]]> http://nourishnetwork.com/2013/11/30/simple-butternut-squash-soup/feed/ 4 Slow-Roasted Mechoui (Moroccan-Spiced Leg of Lamb) http://nourishnetwork.com/2013/03/29/slow-roasted-mechoui-moroccan-spiced-leg-of-lamb/ http://nourishnetwork.com/2013/03/29/slow-roasted-mechoui-moroccan-spiced-leg-of-lamb/#comments Fri, 29 Mar 2013 22:15:52 +0000 http://nourishnetwork.com/?p=7194 I was lucky enough to nab a leg of organic, sustainably-raised lamb from Montana's Willow Spring Ranch at Shelton's Market for this and was rewarded with succulent, juicy meat spiked through with spice. To find a source for grass-fed lamb (and other meats) near you for your Easter meal, check out Eat Wild. Serve this with quinoa, mixed greens, sliced black olives, thick slices of orange, thinly sliced fennel and red onion tossed with the dressing from this salad here.

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]]> I was lucky enough to nab a leg of organic, sustainably-raised lamb from Montana’s Willow Spring Ranch at Shelton’s Market for this and was rewarded with succulent, juicy meat spiked through with Moroccan spice. To find a source for grass-fed lamb (and other meats) near you for your Easter meal, check out Eat Wild. Serve this with quinoa, mixed greens, sliced black olives, thick slices of orange, thinly sliced fennel and red onion tossed with the dressing from this salad here.

Slow Roasted Mechoui Lamb

5 garlic cloves
1/2 medium onion
1 small lemon, trimmed of top and bottom, quartered and seeded
1/2 teaspoon allspice
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon ginger
1/2 teaspoon cayenne
1/4 cup pomegranate syrup (or 1/2 orange juice and 1/2 honey)
1/4 cup extra virgin olive oil
3/4 teaspoon salt
5-6 pound boneless leg of lamb, trimmed of excess fat

Puree garlic through olive oil in a blender or food processor. Stir in salt. Lay lamb in a shallow dish or roasting pan and carefully pierce deeply all over with a paring knife. Slather on the marinade, pushing into the holes, then coat all over with any remaining marinade. Cover and refrigerate overnight.

Preheat oven to 325. Transfer lamb to a Dutch oven, cover and roast for 3-1/2 to 4 hours, until lamb is fork tender. Let rest for 20 minutes, then pull apart into large chunks to serve.

Serves 8

 

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]]> http://nourishnetwork.com/2013/03/29/slow-roasted-mechoui-moroccan-spiced-leg-of-lamb/feed/ 0 Orange and Dried Plum Bars, and Free Giveaway From Sweet and Easy Vegan http://nourishnetwork.com/2012/10/23/dried-plum-bars/ http://nourishnetwork.com/2012/10/23/dried-plum-bars/#comments Tue, 23 Oct 2012 00:59:22 +0000 http://nourishnetwork.com/?p=7116 I consider myself a lucky girl for many reasons, one of them being that I have so many way cool colleagues in the food writing world. Like Robin Asbell. Robin has been putting the “yuummm” into veggie and whole grain based cooking for several years now, with her New Vegetarian, Big Vegan and New Whole…

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]]> I consider myself a lucky girl for many reasons, one of them being that I have so many way cool colleagues in the food writing world. Like Robin Asbell. Robin has been putting the “yuummm” into veggie and whole grain based cooking for several years now, with her New Vegetarian, Big Vegan and New Whole Grains Cookbooks. Now, she’s gracing us with Sweet and Easy Vegan: Treats Made with Whole Grains and All Natural Sweeteners.

When Robin asked me to be part of her virtual potluck, I had a hard time choosing from the list of dishes. Mocha Scones with Cacao Nibs? Yum. PB&J Crisp? Sweet Potato Coconut Cupcakes? All good. I, though, decided to bring Orange and Dried Plum Bars to the party. Orange and plum has always been a favorite pairing of mine, and with a walnut streusel topping? Done.

Not only have Robin and Chronicle given me permission to share the recipe here with you, they’re also giving you the chance to win your very own copy of the book (trust me, whether you’re vegan or not, this would be a good thing).

Unlike many of my fellow potluck pals (who are more confident bakers than I am), I opted to cook the recipe exactly as is* out of the book for two reasons: one, because I tend to get into BIG trouble when I mess with any baking recipe and, two, because I was curious about the vegan ingredients. Nothing in the ingredient list was new to me, but some–palm sugar, coconut oil, soy milk, agave syrup–were, for me, novel ingredients to be baking with.

I’m not the biggest baker to begin with, but part of the reason is because I don’t feel great about having goodies that are basically processed flour and sugar in my fridge, no matter the guise. Which is why I was so excited to delve into Robin’s book. I can get behind bars that are mostly fruit, whole grains and nuts. I love that I’m adding not only to my sweet-leaning repertoire, but also to my ‘nourishing baking’ skill set.

Oh, before I forget … to enter to win a book of your own, just leave a comment below with a way to get in touch. I’ll pick a winner this Friday (October 26th). In the meantime, check out the rest of the virtual potluck dishes here.

Dried Plum Filling
1 pound pitted dried plums
1/2 cup water
1/2 cup agave syrup
3 tablespoons orange liqueur*
5 tablespoons unbleached all-purpose flour

Crust
1-1/2 cups whole wheat pastry flour
1/2 cup Sucanat or granular palm sugar
1/4 teaspoon salt
6 tablespoons coconut oil, chilled
3 tablespoons soy milk

Streusel
1/2 cup whole wheat pastry flour
1/2 cup rolled oats
1/2 cup walnuts, chopped
1/4 cup Sucanat or granular palm sugar
1/8 teaspoon salt
1/4 cup coconut oil, melted, plus more as needed

To make the plum filling: In a small saucepan, combine the dried plums, water, agave syrup, and orange liqueur. Bring to a boil over high heat, then lower the heat as much as possible, cover, and simmer for 5 minutes. Remove from the heat and let stand for 10 minutes. Sprinkle in the flour and stir until thoroughly combined.

Preheat the oven to 350. Oil a 9-inch square baking pan.

To make the crust: In a medium bowl, combine the pastry flour, Sucanat, and salt and stir until well mixed. Grate the chilled coconut oil into the flour mixture, then toss until the bits of coconut oil are evenly coated. Mix gently with your fingers, squeezing to break up the bits and working quickly so the warmth from your hands doesn’t melt the coconut oil. Add the soy milk and stir until just combined. Press a bit of the mixture in your hand to see if it holds together; if it’s crumbly, stir in a bit more soy milk.

Scrape the dough into the prepared pan and press it in an even layer. Bake for 5 minutes. Let cool. Leave the oven on.

Meanwhile, prepare the streusel: In a medium bowl, combine the flour, oats, walnuts, Sucanat, and salt and stir until well mixed. Add the coconut oil and stir until thoroughly combined. If any loose flour remains, stir in a bit more oil.

Spread the plum filling over the crust in an even layer. Scatter the streusel evenly over the top and press to flatten slightly. Bake for 40-45 minutes, until the streusel is golden brown and feels firm to the touch.

Transfer the pan to a wire rack and let cool completely. Cut 4 by 4, to make 16 squares. Stored in an airtight container in the refrigerator, the bars will keep for about 1 week.

Serves 16

* Full disclosure … I did change one thing. I thought I had Cointreau, but didn’t, So I used amaretto instead.

 

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]]> http://nourishnetwork.com/2012/10/23/dried-plum-bars/feed/ 14 Roasted Acorn Squash Salad with 
Wheat Berries and Blue Cheese http://nourishnetwork.com/2012/01/21/roasted-acorn-squash-salad-wheat-berries/ http://nourishnetwork.com/2012/01/21/roasted-acorn-squash-salad-wheat-berries/#comments Sat, 21 Jan 2012 00:38:38 +0000 http://nourishnetwork.com/?p=6868 This entree salad of maple-drizzled acorn squash, hearty wheat berries, toasted walnuts and blue cheese is the essence of fall.

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Wheat Berries and Blue Cheese appeared first on NOURISH Network.

]]> Acorn squash skins are quite leathery and the cooked flesh will pop out of it as you cut the wedges. Use a butter knife to help separate the skin and flesh if needed. This combo of winter squash, hearty wheat berries, toasted walnuts and blue cheese is the essence of fall. Soaking the wheat berries overnight is smart trick to help slash the cooking time in half. It’s the same principle as soaking dried beans.

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Roasted Acorn Squash Salad with ?Wheat Berries and Blue Cheese

51

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: Serves 4

Roasted Acorn Squash Salad with ?Wheat Berries and Blue Cheese

Ingredients

  1. 1 cup wheat berries (soaked overnight and drained)
  2. 3 cups water
  3. Sea salt, to taste
  4. 1 large (2 pound) acorn squash, halved lengthwise, seeds scooped out
  5. 2 tablespoons butter
  6. 2 tablespoons maple syrup
  7. Nonstick cooking spray
  8. Freshly ground black pepper, to taste
  9. 6 cups green leaf lettuce, cleaned and dried
  10. ¼ cup scallions, thinly sliced
  11. 1/2 cup Go-To Vinaigrette
  12. ¼ cup pecans, toasted
  13. 1 ounce blue cheese, crumbled
  14. ¼ cup dried cranberries

Instructions

Combine wheat berries and water with a pinch of salt in a saucepan, and bring to a boil. Reduce heat and simmer for 20-30 minutes, or until tender. Drain off any excess water and set aside.

While wheat berries are cooking, preheat oven to 400 F.

Place squash halves flesh side down in a microwave-safe dish and cover with a paper towel. Microwave on HIGH for 12 minutes (if your microwave doesn’t have a rotating dish, rotate the plate every 2 minutes). Remove squash (be careful of steam) to a cutting board and let cool flesh side up until cool enough to handle (1-2 minutes). Carefully cut into 1/2-inch wedges and peel off skin. Microwave the butter and syrup in a bowl for 30 seconds and stir to mix.

Line a cookie sheet with foil and spray with cooking spray. Lay the squash wedges down, brush with maple glaze and sprinkle with salt and pepper. Flip and repeat on the other side. Bake for 5 minutes. Carefully flip wedges over and bake another 5-6 minutes.

While squash is cooking, mix together lettuce, scallions and drained wheat berries, and toss with vinaigrette. Divide evenly onto four plates. Top with squash wedges, pecans, crumbled blue cheese, cranberries and a twist of freshly ground black pepper.

Notes

Cook Time: 20-30 minutes

http://nourishnetwork.com/2012/01/21/roasted-acorn-squash-salad-wheat-berries/

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]]> http://nourishnetwork.com/2012/01/21/roasted-acorn-squash-salad-wheat-berries/feed/ 0 Pear, Goat Cheese and Prosciutto Panini http://nourishnetwork.com/2011/11/11/pear-panini/ http://nourishnetwork.com/2011/11/11/pear-panini/#comments Fri, 11 Nov 2011 22:49:37 +0000 http://nourishnetwork.com/?p=6748 Panini are an upscale Italian-style grilled cheese sandwich, and this version is dressed up with pear and prosciutto for a tasty cool-weather treat.

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]]> Panini are the upscale Italian cousins to the average Joe grilled cheese sandwich, and these panini, made with pear and prosciutto are a perfect match with creamy soups. Feel free to mix up the cheese; I like to add a generous grind of pepper on top of the pears before topping too. You can use any type of pear you like, but Anjou pear’s sweet, citrusy tang pairs well with the goat cheese. If your pears don’t yield slightly to a squeeze, ripen them on the counter for a few days.

pear-goat-cheese-prosciutto-panini

Serves 4 (serving size: 1/2 sandwich

2 ounces thinly sliced prosciutto
4 teaspoons Dijon mustard
4 slices whole grain sandwich bread
2 ounces creamy goat cheese
1 medium Anjou pear, halved, cored, and thinly sliced lengthwise
Cooking spray

Heat a large nonstick skillet over medium heat and cook prosciutto 8 minutes, turning occasionally, until crispy. Remove from pan and set aside on a paper towel.

Spread mustard on one side of all 4 slices of bread. Spread goat cheese on 2 slices. Add a layer of pear and prosciutto on top of the goat cheese and top with the other slices of bread (mustard-side down). Press down lightly with your palm to seal sandwiches.

Lightly coat both sides of sandwiches with cooking spray.

Wipe out the skillet you used for the prosciutto and heat over medium heat. Toast sandwiches 4 to 5 minutes per side, pressing down with the spatula, until golden brown on both sides and cheese is melted.

Slice sandwiches in half and serve.

Prep Time: 10 minutes

Cook Time: 12 minutes

 

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]]> http://nourishnetwork.com/2011/11/11/pear-panini/feed/ 0 Crispy Mashed Potato Cakes http://nourishnetwork.com/2011/11/04/crispy-mashed-potato-cakes/ http://nourishnetwork.com/2011/11/04/crispy-mashed-potato-cakes/#comments Fri, 04 Nov 2011 20:02:37 +0000 http://nourishnetwork.com/?p=6714 If you have leftover mashed potatoes on hand, these easy potato cakes come together in no time for a quick appetizer or vegetarian main dish.

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]]> I’ve always wanted a potato cake recipe like this, and I spent some time perfecting it. Would it be better to coat the mashed potato cakes in panko? I wondered. It turned out to be too much trouble, and didn’t make the cakes that much crispier. What if I sprinkled cheese on the outside to make a crisp, savory crust? Nope. That didn’t add as much punch as I’d expected. This straightforward recipe — it takes just a few minutes to pull together if you have leftover mashed potatoes on hand — yielded the best results, and will be a potato pancake I go back to again and again. I hope you do, too.

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Crispy Mashed Potato Cakes

51

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: Serves 4

Crispy Mashed Potato Cakes

Ingredients

  1. 2 cups Celery Root, Potato and Apple Mash OR any leftover mashed potatoes
  2. 3 tablespoons all-purpose flour
  3. 1 egg
  4. ¼ cup chopped scallions
  5. 1-½ ounces Gruyere cheese, grated (or a hard, aged Gouda)
  6. 2 tablespoons extra-virgin olive oil

Instructions

Stir together mashed potatoes, flour, egg, scallions and cheese until well mixed (should be the consistency of a stiff batter).

Heat the oil in a large nonstick skillet over medium-high heat. Use a measuring cup sprayed with cooking spray to spoon a slightly heaping 1/4 cup potato mixture around the pan (allow space between them for air to circulate — you may have to cook in batches). Flatten gently with the back of the measuring cup.

Cook for 5-7 minutes, until bottom is crispy and browned when you peek, and then carefully flip each one. Continue to cook for 5-7 minutes on the second side. Remove from skillet and arrange on a platter or plates.

Notes

Cook time: 10-14 minutes

http://nourishnetwork.com/2011/11/04/crispy-mashed-potato-cakes/

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]]> http://nourishnetwork.com/2011/11/04/crispy-mashed-potato-cakes/feed/ 2 Peanut-Sweet Potato Soup http://nourishnetwork.com/2011/10/29/peanut-sweet-potato-soup/ http://nourishnetwork.com/2011/10/29/peanut-sweet-potato-soup/#comments Sat, 29 Oct 2011 00:19:44 +0000 http://nourishnetwork.com/?p=6661 Peanuts and sweet potatoes make a great pair in this warm, golden sweet potato soup. Although the flavors are complex, this soup is easy for a healthy midweek dinner.

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]]> Strangely enough, peanuts and sweet potatoes make a great pair. Between the warm fall hues of this sweet potato soup and the crisp, bright flavors of the Fennel-Apple Salad accompanying it (get the recipe in the Nourish Weekly Menus archive), this meal is truly a feast for the senses.

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Peanut-Sweet Potato Soup

51

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: Serves 6

Peanut-Sweet Potato Soup

Ingredients

  1. 1 tablespoon peanut oil
  2. 4 cups peeled, 1/2-inch-cubed orange-fleshed sweet potato (also called garnet yams) (2 pounds or roughly 2 large sweet potatoes)
  3. 1 cup diced onion
  4. 6 cloves garlic, minced
  5. 1 teaspoon cumin
  6. ¾ teaspoon ground coriander
  7. Sea salt, to taste
  8. 4 cups vegetable broth
  9. 1 cup creamy peanut butter
  10. 2 tablespoons tomato paste
  11. ½ teaspoon red pepper flakes
  12. ¼ cup cilantro, chopped

Instructions

Heat peanut oil in a large pot over medium heat. Add sweet potato, onion, garlic, cumin, coriander and a pinch of salt. Cook for 5-10 minutes, until onions are translucent.

Pour in 2 cups broth and peanut butter and stir until smooth. Add remaining broth, tomato paste and pepper flakes, and bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes, until sweet potatoes are soft, but not mushy. Season with additional salt (amount will depend on how salty your peanut butter is … you should add enough so that the flavors “pop,” but it doesn’t taste overtly salty).

Garnish with chopped cilantro.

Notes

Cook Time: 25-35 minutes

http://nourishnetwork.com/2011/10/29/peanut-sweet-potato-soup/

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]]> http://nourishnetwork.com/2011/10/29/peanut-sweet-potato-soup/feed/ 0 Devilish Egg Salad http://nourishnetwork.com/2011/04/22/devilish-egg-salad/ http://nourishnetwork.com/2011/04/22/devilish-egg-salad/#comments Fri, 22 Apr 2011 22:37:32 +0000 http://nourishnetwork.com/?p=2325 Lia's egg salad recipe combines the ease of egg salad with the spicy kick of traditional deviled eggs.

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]]> My husband claims to not be very fond of egg salad . . . but he loves deviled eggs. I, on the other hand, can’t be bothered with filling those fragile egg white shells. So this egg salad recipe is my compromise. It tastes like spicy deviled eggs (with a little added heft from minced celery), but it’s a much easier way to use up those Easter eggs. Heaven.

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Devilish Egg Salad

51

Prep Time: 10 minutes

Yield: Serves 4

Devilish Egg Salad

Ingredients

  1. 4 hard-boiled eggs, peeled and mashed
  2. 1/4 cup celery, minced
  3. 2 tablespoons red onion, minced
  4. 2 tablespoons mayonnaise
  5. 2 teaspoons Dijon mustard
  6. 1/2 teaspoon dry mustard
  7. 1/4 teaspoon paprika
  8. Sea salt and freshly ground pepper
  9. Dash of Tabasco to taste

Instructions

Mix together all ingredients together. Serve scooped onto crackers and dusted with additional paprika, or in whole wheat pitas lined with lettuce.

http://nourishnetwork.com/2011/04/22/devilish-egg-salad/

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]]> http://nourishnetwork.com/2011/04/22/devilish-egg-salad/feed/ 2 Eggnog Flans with Maple and Toasted Walnuts http://nourishnetwork.com/2010/12/22/eggnog-flans-with-maple-and-toasted-walnuts/ http://nourishnetwork.com/2010/12/22/eggnog-flans-with-maple-and-toasted-walnuts/#comments Wed, 22 Dec 2010 22:22:46 +0000 http://nourishnetwork.com/?p=4679 Premade eggnog and maple syrup ensure this elegant make-ahead dessert comes together in a hurry!

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]]> Premade eggnog gives you a head start on this easy holiday dessert, while using maple syrup saves you the trouble of making caramel to coat the bottoms of the ramekins. You’ll need to make these flans at least 1 day (and up to 3 days) ahead, so the custard has plenty of time to infuse with the maple flavor.

eggnog-flans-with-maple5 large eggs
1/4 cup sugar
1/4 teaspoon vanilla extract
1/4 teaspoon sea salt
2-1/2 cups low-fat eggnog
1/3 cup maple syrup
2 tablespoons toasted chopped walnuts

Position 1 rack in middle of oven; position second rack in top. Preheat oven to 325 degrees F.

Whisk together the first 4 ingredients in a medium bowl. Place eggnog in a small heavy saucepan over medium heat; heat to 180 degrees F or until tiny bubbles form around the edges (do not boil). Gradually pour eggnog into egg mixture, whisking constantly. Strain through a fine-mesh strainer into a large 4-cup measuring cup or clean spouted bowl. Skim any foam from surface of custard.

Arrange 8 (5-ounce) ramekins in a 9-by-13-inch baking pan. Place pan on a rimmed baking sheet. (This will make it easier to maneuver the pan in and out of the oven.)

Pour maple syrup evenly into ramekins. Top evenly with custard. Skim any bubbles from surface of custard. Fill pan with hot water to a depth of 1-1/2 inches. Place pan on middle rack of oven. Place a second baking sheet on the top rack (this prevents the tops of the flans from browning). Bake 45 minutes or until set. Carefully remove ramekins from pan. Cool to room temperature. Cover, and refrigerate 24 hours or up to 3 days.

To serve, run a thin, sharp knife around the edge of each flan. Place a dessert plate upside-down over each flan. Invert to unmold flan, allowing maple to drizzle over flan. Garnish with nuts.

Serves 8

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]]> http://nourishnetwork.com/2010/12/22/eggnog-flans-with-maple-and-toasted-walnuts/feed/ 6 Root Veggie Latkes http://nourishnetwork.com/2010/12/01/root-veggie-latkes/ http://nourishnetwork.com/2010/12/01/root-veggie-latkes/#comments Wed, 01 Dec 2010 18:44:59 +0000 http://nourishnetwork.com/?p=4440 A trio of root veggies, in lieu of traditional potato, make these latkes a touch sweet while exotic spices add a bit of heat.

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]]> Who says Hanukkah latkes have to be made with potatoes? A trio of root veggies — carrots, parsnips and golden beets — lend our latkes a golden hue and a touch of sweetness while exotic spices add a bit of heat.

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Root Veggie Latkes

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: Makes 12-16 latkes (serves 6-8)

Root Veggie Latkes

Ingredients

  1. 1/3 cup all-purpose flour
  2. 1 teaspoon baking powder
  3. 1 tablespoon ground ginger
  4. 1/2 teaspoon ground coriander
  5. 1/2 teaspoon ground cumin
  6. Sea salt and freshly ground black pepper, to taste
  7. 2 cups peeled and grated carrot (about 2 medium carrots)
  8. 2 cups peeled and grated parsnips (about 3 medium parsnips)
  9. 2 cups peeled and grated golden beets (about 1 large beet)
  10. 1/4 cup peeled and grated onion
  11. 3 large eggs, beaten
  12. 1 cup olive oil

Instructions

In a large bowl, mix together flour, baking powder, ginger, coriander, cumin and a pinch of salt and pepper. Fold in carrots, parsnips, beets and onions and stir to coat well. Add eggs and mix well, until evenly moist.

Heat 3/4 cup of the olive oil in a large, nonstick pan over medium to medium-high heat (test the oil with a pinch of the batter–it should sizzle when it hits the pan). Using a 1/2-cup measure, drop a heaping dollop of batter into the pan, leaving enough room between each for air to circulate (you’ll probably get 5-6 mounds at a time).

Let batter set for 2 minutes, then flatten gently with a stiff spatula. Cook for 3-5 more minutes, until crisp on the bottom, and flip. Cook 4-6 minutes on the second side, until crisp. Remove to a paper towel-lined plate as they’re done.

When first batch is complete, add remaining 1/4 cup olive oil to pan and swirl to coat. When hot, repeat with remaining batter.

Notes

Cook Time: 20-30 minutes

http://nourishnetwork.com/2010/12/01/root-veggie-latkes/

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