There's pretty much nothing in my fridge but root vegetables right now, and I'll be slowly working through them now that we're back from the holidays. This medley of carrots, celeriac, and potato with shallots and parsley made for a lovely and satisfying combination of flavors.
1 small-medium celeriac, peeled and cut into chunks
3 large potatoes, peeled and cut into chunks
3 medium carrots, peeled
2 tsp salt
2 large shallots, minced
1/4 - 1/2 cup chopped parsley (frozen is fine; use a bit less)
Pepper to taste
1/2 cup all purpose flour
2 eggs, beaten
Plain yogurt for topping
Shred the celeriac, potatoes, and carrots (easiest with the grating attachment of a food processor). Place in a colander in the sink. Sprinkle with salt, mix, and let sit for about 15 minutes. Press out excess moisture and transfer to a large bowl.
Stir the shallots, parsley, flour, and pepper into the shredded vegetables until well combined. Add the eggs and stir to coat.
Heat a large skillet (or two) and add a little canola oil. Scoop the vegetable mix into the pans with a large spoon and form pancakes. Press them together so they will hold. Pancakes should be about 1/4-1/2 inch thick. Fry until crispy on one side, about 3-4 minutes, then flip and fry until crispy on the other side and cooked through in the middle.
Serve hot, topped at the table with plain yogurt.
Serves about 4.