Butternut, Parsnip, And Potato Pancakes Hi Katie

[Guest guest]

It gives a nice nutty flavor, I don't buy my tahini anymore I make my

own using this recipe, I make the batch and freeze it in small ice

cuber trays and the pop them out and put them in a bag.Let 1 cube

defrost stir and use.

The recipe can be cut in half or quartered.

here is the recipe

AJ

 

Homemade Tahini

 

4 cups sesame seeds

1/4 to 1/2 cup vegetable oil

 

Preheat the oven to 350° F.

Spread the sesame seeds on a shallow baking tray and bake, shaking

frequently, until fragrant, 8 to 10 minutes. Do not brown. Cool.

Put the sesame seeds in a blender or food processor fitted with the

metal blade. Add the vegetable oil. Process to a smooth paste, about 5

minutes. Add more oil if necessary, to bring the paste to a thick

pouring consistency. Tahini will keep stored in a tightly covered jar

in the refrigerator for several months or Freeze.

Makes 3 cups.

 

> AJ, This recipe, like all the ones you post, sounds deliscious. I

have a question though. What does the tahini do in the recipe.

> I got some once and used 1 tblespoon in a recipe and a year and

half later threw out the rest of the big jar. I don't want to buy it

again to make this. Depending on what it does in the recipe, maybe I

can substitute something else in place of it.

> Katie

>

> AJ <coolcook wrote:

> Butternut, Parsnip, And Potato Pancakes

>

> 4 cups grated butternut squash

> 4 cups grated well-scrubbed red skin potatoes

> 2 cups grated peeled parsnips

> 1 cup grated shallot

> 2 teaspoon salt, divided

> 1/3 cup unbleached flour

> 2 tablespoons freshly-snipped chives

> 2 tablespoons freshly-chopped parsley

> 2 tablespoons water

> 1 tablespoon tahini

> 1 tablespoon minced garlic

> 1 teaspoon baking powder

> 1/2 teaspoon nutmeg

> 1/4 teaspoon freshly-ground white pepper

> safflower oil for frying

>

> Garnishes:

> Tofu sour cream

> Applesauce

> Maple syrup

>

> In a colander, toss together the grated butternut, red skin

potatoes, parsnips, shallots, and 1 teaspoon salt, and place the

colander over a large bowl to drain for 15 minutes. Squeeze the grated

vegetables with your fingers to help remove any excess moisture in the

vegetables. Drain off the watery liquid from the vegetables but

reserve the starch from the vegetables that has settled to the bottom

of the bowl.

> Add the grated vegetables to the vegetable starch, along with the

remaining ingredients, toss well to combine, and set aside for 5 minutes.

> Cover the bottom of a large non-stick skillet with safflower oil and

place it over medium heat. When the oil is hot, using a 1/4-cup

measuring cup, drop 4 portions into the skillet, and flatten them

slightly with the back of a spatula to ensure even cooking. Cook the

pancakes over medium heat for 3 to 4 minutes per side or until golden

brown. Carefully flip over the vegetable pancakes and cook an

additional 3 minutes or until golden brown on the other side.

> Transfer the browned vegetable pancakes to a cookie sheet and place

them in a 200 degree oven to keep them warm while cooking the

remainder of the vegetable pancakes. Serve them with your choice of

tofu sour cream, applesauce, or maple syrup.

> Makes 24 pancakes.

>

>

[Guest guest]

Thank you so much. I was almost afraid I was going to offend you by asking how

to modeify your recipe. I can whip up a tablespoon easily enough, using your

recipe, when I need it.

My daughter and granddaughter are coming for a visit and I an anxious to make

this for them.

Katie

 

Ajay <coolcook wrote:

 

It gives a nice nutty flavor, I don't buy my tahini anymore I make my

own using this recipe, I make the batch and freeze it in small ice

cuber trays and the pop them out and put them in a bag.Let 1 cube

defrost stir and use.

The recipe can be cut in half or quartered.

here is the recipe

AJ

 

Homemade Tahini

 

4 cups sesame seeds

1/4 to 1/2 cup vegetable oil

 

Preheat the oven to 350° F.

Spread the sesame seeds on a shallow baking tray and bake, shaking

frequently, until fragrant, 8 to 10 minutes. Do not brown. Cool.

Put the sesame seeds in a blender or food processor fitted with the

metal blade. Add the vegetable oil. Process to a smooth paste, about 5

minutes. Add more oil if necessary, to bring the paste to a thick

pouring consistency. Tahini will keep stored in a tightly covered jar

in the refrigerator for several months or Freeze.

Makes 3 cups.

 

> AJ, This recipe, like all the ones you post, sounds deliscious. I

have a question though. What does the tahini do in the recipe.

> I got some once and used 1 tblespoon in a recipe and a year and

half later threw out the rest of the big jar. I don't want to buy it

again to make this. Depending on what it does in the recipe, maybe I

can substitute something else in place of it.

> Katie

>

> AJ <coolcook wrote:

> Butternut, Parsnip, And Potato Pancakes

>

> 4 cups grated butternut squash

> 4 cups grated well-scrubbed red skin potatoes

> 2 cups grated peeled parsnips

> 1 cup grated shallot

> 2 teaspoon salt, divided

> 1/3 cup unbleached flour

> 2 tablespoons freshly-snipped chives

> 2 tablespoons freshly-chopped parsley

> 2 tablespoons water

> 1 tablespoon tahini

> 1 tablespoon minced garlic

> 1 teaspoon baking powder

> 1/2 teaspoon nutmeg

> 1/4 teaspoon freshly-ground white pepper

> safflower oil for frying

>

> Garnishes:

> Tofu sour cream

> Applesauce

> Maple syrup

>

> In a colander, toss together the grated butternut, red skin

potatoes, parsnips, shallots, and 1 teaspoon salt, and place the

colander over a large bowl to drain for 15 minutes. Squeeze the grated

vegetables with your fingers to help remove any excess moisture in the

vegetables. Drain off the watery liquid from the vegetables but

reserve the starch from the vegetables that has settled to the bottom

of the bowl.

> Add the grated vegetables to the vegetable starch, along with the

remaining ingredients, toss well to combine, and set aside for 5 minutes.

> Cover the bottom of a large non-stick skillet with safflower oil and

place it over medium heat. When the oil is hot, using a 1/4-cup

measuring cup, drop 4 portions into the skillet, and flatten them

slightly with the back of a spatula to ensure even cooking. Cook the

pancakes over medium heat for 3 to 4 minutes per side or until golden

brown. Carefully flip over the vegetable pancakes and cook an

additional 3 minutes or until golden brown on the other side.

> Transfer the browned vegetable pancakes to a cookie sheet and place

them in a 200 degree oven to keep them warm while cooking the

remainder of the vegetable pancakes. Serve them with your choice of

tofu sour cream, applesauce, or maple syrup.

> Makes 24 pancakes.

>

>

[Guest guest]

This looks like such a nice recipe, much more interesting than plain

potato pancakes. Of course, for some reason I never cared for tahini

(I like all other nut/seed butters) even though I like sesame seeds by

themselves and I also enjoy the dark sesame oil. So I want to make it

but I will quietly substitute almond or peanut butter....(oops, I said

it...)

 

, Katie <cozycate wrote:

>

> Thank you so much. I was almost afraid I was going to offend you by

asking how to modeify your recipe. I can whip up a tablespoon easily

enough, using your recipe, when I need it.

> My daughter and granddaughter are coming for a visit and I an

anxious to make this for them.

> Katie

>

> Ajay <coolcook wrote:

>

> It gives a nice nutty flavor, I don't buy my tahini anymore I make my

> own using this recipe, I make the batch and freeze it in small ice

> cuber trays and the pop them out and put them in a bag.Let 1 cube

> defrost stir and use.

> The recipe can be cut in half or quartered.

> here is the recipe

> AJ

>

> Homemade Tahini

>

> 4 cups sesame seeds

> 1/4 to 1/2 cup vegetable oil

>

> Preheat the oven to 350° F.

> Spread the sesame seeds on a shallow baking tray and bake, shaking

> frequently, until fragrant, 8 to 10 minutes. Do not brown. Cool.

> Put the sesame seeds in a blender or food processor fitted with the

> metal blade. Add the vegetable oil. Process to a smooth paste, about 5

> minutes. Add more oil if necessary, to bring the paste to a thick

> pouring consistency. Tahini will keep stored in a tightly covered jar

> in the refrigerator for several months or Freeze.

> Makes 3 cups.

>

> > AJ, This recipe, like all the ones you post, sounds deliscious. I

> have a question though. What does the tahini do in the recipe.

> > I got some once and used 1 tblespoon in a recipe and a year and

> half later threw out the rest of the big jar. I don't want to buy it

> again to make this. Depending on what it does in the recipe, maybe I

> can substitute something else in place of it.

> > Katie

> >

> > AJ <coolcook@> wrote:

> > Butternut, Parsnip, And Potato Pancakes

> >

> > 4 cups grated butternut squash

> > 4 cups grated well-scrubbed red skin potatoes

> > 2 cups grated peeled parsnips

> > 1 cup grated shallot

> > 2 teaspoon salt, divided

> > 1/3 cup unbleached flour

> > 2 tablespoons freshly-snipped chives

> > 2 tablespoons freshly-chopped parsley

> > 2 tablespoons water

> > 1 tablespoon tahini

> > 1 tablespoon minced garlic

> > 1 teaspoon baking powder

> > 1/2 teaspoon nutmeg

> > 1/4 teaspoon freshly-ground white pepper

> > safflower oil for frying

> >

> > Garnishes:

> > Tofu sour cream

> > Applesauce

> > Maple syrup

> >

> > In a colander, toss together the grated butternut, red skin

> potatoes, parsnips, shallots, and 1 teaspoon salt, and place the

> colander over a large bowl to drain for 15 minutes. Squeeze the grated

> vegetables with your fingers to help remove any excess moisture in the

> vegetables. Drain off the watery liquid from the vegetables but

> reserve the starch from the vegetables that has settled to the bottom

> of the bowl.

> > Add the grated vegetables to the vegetable starch, along with the

> remaining ingredients, toss well to combine, and set aside for 5

minutes.

> > Cover the bottom of a large non-stick skillet with safflower oil and

> place it over medium heat. When the oil is hot, using a 1/4-cup

> measuring cup, drop 4 portions into the skillet, and flatten them

> slightly with the back of a spatula to ensure even cooking. Cook the

> pancakes over medium heat for 3 to 4 minutes per side or until golden

> brown. Carefully flip over the vegetable pancakes and cook an

> additional 3 minutes or until golden brown on the other side.

> > Transfer the browned vegetable pancakes to a cookie sheet and place

> them in a 200 degree oven to keep them warm while cooking the

> remainder of the vegetable pancakes. Serve them with your choice of

> tofu sour cream, applesauce, or maple syrup.

> > Makes 24 pancakes.

> >

> >