RECIPES
11
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Potato Pancakes
1 egg
1 T. onion, finely chopped
2 c. mashed potatoes
2 T. olive oil
1/3 c. flour
salt & pepper to taste
1. Whisk the egg in a bowl. Add the potatoes, flour and onion. Stir to mix
well.
2. Divide the mixture into four equal parts and press into pancakes about
½” thick.
3. Heat the oil over medium heat in a large skillet. Cook the pancakes
about 2 minutes on each side, until crispy brown. Serve with fried eggs,
or sausage and gravy.
Serves 4
Mashed Root Vegetables
4 medium potatoes
1 T. olive oil
4 medium turnips
¼ c. butter, softened
4 medium carrots
½ c. milk, heated
2 cloves garlic
salt & pepper
½ large onion, minced
1. Peel the potatoes, turnips, and carrots and cut them into chunks. Add the
garlic, and boil in a large pot in salted water until tender (15-20 minutes).
2. In a separate pan, sauté the onion in the olive oil until translucent.
3. Drain the vegetables and return them to the cooking pot. Add the onions,
butter and milk.
4. Using the masher, blend all together until desired consistency is reached
(leave a few chunks, or whip until smooth). Salt & pepper to taste.
5. Serve hot, garnished with green onions, fresh, chopped parsley, or grated
cheese.
Serves 6-8
