Sliced potatoes tossed with fresh root vegetables and spiced with a number of fresh and fragrant herbs.
|3||Large Russet potatoes, peeled and grated|
|2||Medium sweet potatoes, peeled and grated|
|2 cups||(500 mL) Grated onion|
|2 cups||(500 mL) Grated zucchini|
|1 cup||(250 mL) Grated parsnips|
|1 cup||(250 mL) Grated carrots|
|.5 cup||(125 mL) Vegetable oil|
|2 tbsp||(30 mL), divided|
|.25 cup||(60 mL) Flour|
|.5 cup||(125 mL) Sour cream|
|.25 cup||(60 mL) Chopped fresh parsley|
|Salt and pepper|
PREHEAT oven to 400°F (200°C). Line a 9x13” (3.5 L) rectangular baking dish with parchment paper. Lightly coat with non-stick cooking spray.
COMBINE vegetables in a large colander. Working in batches, place handfuls of the mixture in a clean kitchen towel. Wring out any excess moisture and place vegetables into a large mixing bowl.
WHISK together eggs, ½ cup (125 mL) oil, flour, and sour cream. Pour over the vegetables; add parsley and season generously with salt and pepper. Using your hands, toss to combine well. Transfer to the prepared baking dish and pack down with your hands. Brush the top with remaining oil and bake for 35-40 minutes or until golden brown and crisp on top. Cut into twelve squares and serve as a side dish.
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