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1. Adjust the runway of the Cuisinart
®
Mandoline to the lower
position and fit with the shredding blade set to the ¹∕
16
-inch
setting.
2. Cut potatoes in half lengthwise. Secure the potato with the food
holder on the uncut side and shred the potatoes on the
mandoline. Shred the onion in the same fashion.
3. Squeeze all excess liquid out of the potatoes and onion by
wrapping them in a clean towel and gently wringing. Place in a
bowl; add the flour, parsley, salt and pepper; toss to mix
thoroughly. Stir in the egg.
4. Set a large skillet over medium-high heat. Add 2 to 3
tablespoons oil and swirl to coat the inside of the pan. Form
pancake mixture into scant ¼-cup amounts, continuing to
squeeze out any excess liquid. Place no more than 4 cakes
evenly spaced in skillet. Press down on top to flatten to about
¼-inch thickness. Cook for about 4 to 5 minutes, carefully
flipping halfway through, or until crispy and light brown.
5. Repeat with remaining pancake mixture, adding more oil as
needed (you want to use plenty of oil, being sure that the pan is
never dry, or your pancakes will burn).
6. Transfer to a paper-towel-lined tray or plate. You may also keep
pancakes warm on a rack in a 200ºF oven until ready to serve.
Nutritional information per pancake (based on 12 pancakes):
Calories 83 (54% from fat) • carb. 8g • pro. 1g • fat 5g • sat. fat 1g
• chol. 16mg • sod. 214mg • calc. 15mg • fiber 1g
Root Vegetable Gratin
A delicious alternative to the traditional potato gratin.
Makes 8 to 10 servings
2 pounds mixed root vegetables (a colorful mix of peeled
white and sweet potatoes, yams, rutabaga, turnips,
butternut squash and fennel works well)
1 tablespoon extra virgin olive oil or unsalted butter, plus
more for baking pan and foil
1 small shallot, peeled and sliced
½ teaspoon sea or kosher salt, divided
¼ teaspoon freshly ground black pepper, divided
½ teaspoon fresh thyme leaves (about 2 average stems; or
use ¼ teaspoon dried thyme)
pinch freshly grated nutmeg
1 cup heavy cream
2 ounces Gruyère, shredded
1. Preheat oven to 400°F.
2. Adjust the runway of the Cuisinart
®
Mandoline to the lower
position and fit with the straight edge blade set to the ¹∕
8
-inch
setting and slice the vegetables. Reserve.
3. Put the tablespoon of olive oil/butter in a medium sauté pan set
over medium heat. Once hot, add the shallot with a pinch each of
the salt and pepper. Sauté until softened. Add the thyme, nutmeg
and cream. Bring to a simmer and reduce by about ¹∕
³
, until
thickened slightly.
4. Brush a 9-inch round or square pan with oil/butter. Layer half of
the sliced vegetables, then sprinkle with half of the remaining salt
and pepper. Pour half of the cream mixture on top, then top with
½ of the cheese. Repeat with remaining ingredients.
5. Butter a sheet of foil and press the buttered side onto the top
layer of vegetables. Put in the preheated oven and let bake for 30
minutes. Uncover and then bake for an additional 20 minutes, or
until golden on top.
6. Let gratin rest for at least 15 minutes before serving.
Nutritional information per serving (based on 10 servings):
Calories 171 (62% from fat) • carb. 13g • pro. 4g • fat 12g • sat. fat 7g
• chol. 39mg • sod. 176mg • calc. 102mg • fiber 2g