It’s like home…in a pan.
There are just those days that you need something warm, comforting and home-y–big blanket, fuzzy slippers or a down-home cooked meal. If given a choice, I’m going to usually choose the meal. What can I say? I love food.
This one-skillet-wonder will make you feel as if you were back at your mama’s kitchen table. With it’s warm, hearty texture and earthy flavors, you’ll find yourself serving up seconds–and since it’s packed with healthy, nourishing veggies–you’ll probably want to treat yourself to thirds. Ok, maybe that’s a lot. Did I mention I love food?
Potato Cake with Root Vegetables
gluten free, adapted from Whole Foods
4 tablespoons unsalted butter, preferably grass-fed, pastured butter
2 (8 ounce) russet potatoes, peeled, shredded and squeezed of excess moisture
2 parsnips, peeled and shredded
2 carrots, peeled and shredded
1/2 cup red onion, finely diced
1/4 cup gluten free buckwheat flour or rice flour
1 teaspoon fine sea salt
3/4 teaspoon chili powder
1/8 teaspoon nutmeg (ground or freshly grated)
2 large eggs, lightly beaten
In a small saucepan over medium-low heat, melt butter for about 2-3 minutes until it starts to sizzle and you see a layer of foam. Remove the butter from heat and let cool for about 1 minute. Skim the layer of foam and discard. Pour clarified butter into a small dish. **This step is important to ensure a browned crust on the cake!**
Using a food processor (or a hand grater), shred the vegetables. Combine the vegetables and onion in a large bowl. Add flour, salt, chili powder and nutmeg to the mixture. Toss to coat. Pour in the eggs and stir.
Brush a large skillet with the clarified butter you just prepared. Lay a piece of parchement paper on the bottom of the skillet. **The parchement paper prevents the cake from sticking! You can find natural parchment paper here. ** With more clarified butter, brush the parchement paper and the sides of the skillet.
Over medium heat, heat up the skillet. When it’s good and hot, transfer the vegetable mixture to the skillet and press it gently and evenly.
Cook the cake for about 12 minutes until the bottom is well-browned. Be sure to run a spatula around the edges of the skillet from time to time.
Put a round platter upside down on top of the skillet. Hold the sides of the skillet and platter with oven mitts and flip the cake onto the platter. Wipe the skillet to remove and crumbles and return the parchment paper to the bottom of the skillet. Brush the paper and skillet sides with more clarified butter and heat the skillet over medium heat.
Once the skillet is good and hot again, slide the potato cake back into the skillet (browned side up). Cook over medium heat for about 12 minutes or until the bottom is browned. Flip the skillet over again to remove the potato cake.
Let cool for 5 minutes, then cut into wedges. Serve with homemade mayonnaise or homemade ketchup.
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