Root Vegetable Boxty: Seasonal Chef Recipe

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Looking for something a little different on your St. Patrick’s Day spread? This root vegetable boxty recipe combines four different root vegetables and kale, for something a little bit different than your run of the mill potato pancake. To read more about how to make this dish click this link: making a root vegetable boxty.

One year ago: Shepherd’s Pie
Two years ago: Shrimp and Corn

Root Vegetable Boxty
Makes 12 patties

1 tablespoon of ground flax seed or 1 egg beaten
1 lb parsnip, peeled and cut into 1” pieces
1 lb carrot, peeled and cut into 1” pieces
1 lb red skinned potato, cut into 1” pieces, skin on
1 lb turnip, cut into 1” pieces, skin on
Extra virgin olive oil
Kosher salt
Ground black pepper
1 medium red onion, ¼” dice
2 garlic cloves minced
½ bunch of kale, stems stripped and leaves finely chopped
½ loose cup chopped parsley
Butter or flavorless oil

1. Preheat the oven to 450 degrees.
2. If using ground flax place in a small bowl with 3 tablespoons of water, mix and set aside. If using egg beat it and set aside.
3. Place the parsnip and carrots on one rimmed sheet tray and the potato and turnips on another. Drizzle with olive oil and a good sprinkling of salt and pepper. Toss and place in the preheated oven. After 10 minutes check, and rotate the trays. Continue to cook for 5-10 minutes more, or until the vegetables are soft and golden.
4. While the vegetables are roasting saute the onion and garlic with a couple of tablespoons of olive oil, seasoning with salt and pepper. Cook for about 5 minutes or until they become golden brown.
5. Add the kale and saute for another 3-5 minutes. If the onions become a little sticky add ¼ cup of water or stock to loosen up the bits. Set aside in a large bowl.
6. When the vegetables are done remove from oven and let them cool for about 5 minutes. With a potato masher crush the vegetables on the baking sheets. Keeping some pieces a little chunky. Scrap into the bowl with the onion-kale mix.
7. With your hands or a flat spoon toss all the ingredients. Pour the flax mix or beaten egg over, parsley and another good sprinkling of salt and pepper. Gently toss to combine all the ingredients and shape into 12 patties and refrigerate overnight.
8. Cook in a non-stick saute pan, using a small amount of butter or oil. Cook for about 3 minutes on each side, or until golden brown.

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About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She’s an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmer’s markets, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam), Instagram (Bellacucinam) and Pinterest (Bellacucinam).

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