Boistfort Valley Farm
Community Supported Recipe Box

Beet and Carrot Pancakes

ingredients

• 2 & 2/3 cups (packed) coarsely shredded peeled beets
• 2 cups coarsely shredded peeled carrots
• 1 & 1/2 cups thinly sliced onion
• 2 large eggs
• scant teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup all purpose flour
• 1/3 cup olive oil

procedure

Preheat oven to 300°F. Place baking sheet in oven. Combine beets, carrots and onion in large bowl. Mix in egg, salt and pepper. Add flour; stir to blend well.

Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Using 1/3 cup beet mixture for each pancake, drop 4 pancakes into skillet. Flatten each into 3-inch round. Cook until brown and cooked through, about 4 minutes per side. Transfer pancakes to baking sheet in oven; keep warm. Repeat with remaining beet mixture.

Serve pancakes topped with Dilled Sour Cream. Mix together:

• 3/4 cup sour cream
• 3 tablespoons chopped fresh dill
• Salt and pepper to taste

BoistfortValleyFarm.com/recipes