- 1 large (or 2 small) celery root – outer skin/knobs removed
- 3 large carrots or 12 baby carrots – peeled (if regular carrot)
- 3 parsnips – peeled
- 1/2 Cup parsley – chopped
- 1/2 red onion
- salt and pepper
- 1 Tbsp coconut oil
- 2-3 egg yolks
1. Grate all the root veggies and onion in the food processor.
2. Mix them together with the parsley and salt/pepper in a bowl.
3. Add the egg yolks…start with 2 and then add a 3rd if needed. You should be able to mould the mixture into patties and if it is not sticking together, add another egg.
4. In a large skillet, heat the coconut oil. Also, heat your oven to 375.
5. While the pan is heating, make patties with the root veggie mixture. Squeeze out the excess moisture while you are shaping them.
6. Fry them in the skillet for about 2 minutes per side, until they are brown.
7. Transfer them onto a parchment paper lined baking sheet and pop them in the oven for about 10-15 minutes. This helps to finish cooking the veggie all the way through.
So here is how it went for me.
Grate all the veggies and onion in a food processeor, mix with parsley, salt and pepper:
Add yolks, and due to it not sticking well, add another one. Form patties, which are so dangerously loose that the moment they hit the skillet, you begin to freak out. You call in your honey badger husband to do the flipping for you.
It goes somewhat all right for the first two.
And then all hell breaks loose and instead of three big patties you have three separate piles of grated vegetable.
Yeah. So then you just run with it.
You add some Cholula:
Toss and flip to evenly mix...
Sprinkle with Parmesan and eat the hell out of it.
Don't you adore my messy counters? God I need to get some photography skills, and I need to stop talking about it in every photo post.
Oh, the meat portion, which is dwarfed by the epic amount of root veggies, is stuffed chicken breast that Todd made on the grill in foil packets.