Cooking Instructions
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Step 1
Peel and coarsely grate the
Carrots (1 1/2 cups)
and
Celery Root (8 oz)
. Add to a large mixing bowl.
Step 2
Heat a large cast iron skillet over low heat. Toast the
Whole Coriander Seeds (1 tsp)
for 2 to 3 minutes, stirring often. Chop coarsely.
Step 3
Whisk the
Eggs (4)
.
Step 4
Combine the eggs, carrots,
Chickpea Flour (1/4 cup)
, coriander seeds,
Salt (1/4 tsp)
and
Ground Black Pepper (1/4 tsp)
to form a uniform mixture.
Step 5
In a separate bowl, whisk together the
Greek Yogurt (1 cup)
,
Salt (1/4 tsp)
,
Ground Black Pepper (1/4 tsp)
and
Lemon Juice (1 Tbsp)
.
Step 6
Shave the
Celery (3 stalks)
with a vegetable peeler. Roughly chop the
Fresh Parsley (1 cup)
and celery leaves. Toss with
Lemon Juice (2 Tbsp)
,
Salt (1/4 tsp)
,
Ground Black Pepper (1/4 tsp)
and
Olive Oil (1 Tbsp)
.
Step 7
Heat
Grapeseed Oil (1 Tbsp)
over medium heat in a heavy skillet, preferably cast iron. When the oil is hot, form half-cup pancakes with your hands and place them in the skillet, pressing gently with a spatula to achieve a half-inch thickness.
Step 8
Cook the pancakes about 3 minutes per side, until golden brown. Drain on paper towels.
Step 9
Serve pancakes hot with a dollop of yogurt sauce and a helping of herb salad. Enjoy!
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