Root Vegetable and Potato Skillet Cake

Root Vegetable and Potato Skillet Cake

Serves 8

Parsnips and carrots give this potato pancake-style dish wonderfully sweet flavor. Taking the extra step to make clarified butter ensures a beautifully browned crust.

Ingredients: 
  • 3/4 teaspoon chili powder
  • 2 (8-ounce) russet potatoes, peeled, shredded and squeezed of excess moisture
  • 4 tablespoons unsalted butter
  • 2 parsnips, shredded
  • 1 large egg, lightly beaten
  • 2 carrots, shredded
  • 1 teaspoon fine sea salt
  • 1/2 cup finely diced red onion
  • 1/8 teaspoon grated nutmeg
  • 1/4 cup unbleached all-purpose flour
  • 1 large egg white, lightly beaten
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Method: 

Melt butter in a small saucepan over medium-low heat, until it begins to sputter and is covered with a layer of foam, 2 to 3 minutes. Remove from heat and wait until sputtering stops. Skim off and discard foam; pour clarified butter into a small bowl, leaving behind any milky liquid. 

In a large bowl, combine the vegetables and onion. Sprinkle with flour, salt, chili powder and nutmeg, and toss to coat. Stir in egg and egg white. 

Brush a large skillet with clarified butter and line just the bottom with parchment paper. Brush the paper and sides of the skillet generously with 1 tablespoon more clarified butter. Heat the skillet over medium heat until hot. Pour in vegetable mixture and press gently. Cook, running a spatula around the edges of the skillet occasionally, until bottom is very brown, about 12 minutes. 

Place a round platter upside down over the top of the skillet. Grasp sides of the skillet and platter with oven mitts and invert pancake onto the platter. Press back in any stuck bits of pancake. Wipe the skillet clean, place parchment back in the skillet and brush generously with clarified butter. Slide pancake back into the skillet (browned-side up) and continue to cook over medium heat, loosening edges with a spatula and shaking the pan occasionally to loosen the bottom. Cook until bottom is browned and crisp and pancake is cooked through, about 12 more minutes. Invert the skillet again to remove pancake. Cool 5 minutes before cutting into wedges. 

Nutritional Info: 
Per Serving:150 calories (50 from fat), 6g total fat, 3.5g saturated fat, 30mg cholesterol, 340mg sodium, 21g carbohydrate (3g dietary fiber, 3g sugar), 4g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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