|2 servings||calories per servings 549|
These chard pancakes are an innovative way to add nutrients to your diet. The pancakes are creamy, salty and tender with strong hints of caraway. These are served alongside a fresh radish, feta & dill salad that pairs the creamy saltiness of feta against the crisp earthiness of radishes and is topped with dill for a bright herbaceous flavor.
Peel and grate the celery root into a large bowl. Place a large saute pan over high heat and add half the canola oil. Add the chard stems, green onion whites and saute for 2-3 minutes, remove from the heat and place in the bowl with celery root. Returning the same large saute pan to high heat add the chard leaves and 2 tablespoons of water. Wilt the chard leaves for about 1-2 minutes then place in a kitchen colander and press lightly to remove excess liquid. Reserve the saute pan for later use. After you have gotten out as much moisture as possible, rough chop the leaves and add to the bowl with the stems and onions. Add the celery root and green onions greens to the bowl and mix thoroughly.
In a medium size mixing bowl combine the flour, baking soda, caraway, a pinch of salt and pepper and mix thoroughly. Add the milk, egg, melted butter and mix thoroughly again. Add this mixture to the vegetable mixture and mix thoroughly again.
To make the salad, combine the radishes, feta, dill and olive oil in a small mixing bowl, reserve.
Using a paper towel, wipe out the large saute pan and place it over medium heat. Add a small amount of the remaining oil and about 1/4 cup of pancake batter for each pancake. Cook for about 1-2 minutes on each side or until golden brown. Repeat using the remaining oil and batter until all the batter is used. You should have about 7-8 pancakes.
To serve, divide the pancakes onto two plates and place the salad on the side, enjoy!!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...