2019-01-01_Clean_Eating

64 cleaneating.com JANUARY/FEBRUARY 2019

Curried

Carrot Parsnip

Fritters

SERVES 4.

HANDS-ON TIME: 20 MINUTES.

TOTAL TIME: 40 MINUTES.

Shredded carrots and parsnips are

seasoned with curry powder in these

no-fuss fritters. You can shallow fry

them in avocado oil or bake them

(see instructions). Pair them with

a sauce for dipping, if you like – try

the Lemon Dill Sauce on page 56.

2 tbsp coconut flour

1½ tsp curry powder (TRY: Simply

Organic Curry Powder)

1⁄8 tsp chile powder, optional

½ tsp sea salt

¼ tsp ground black pepper

2 carrots, shredded

2 parsnips, shredded

4 green onions, white

and light green parts,

thinly sliced

¼ cup unsweetened

shredded coconut

1½ tsp lime zest

3 large eggs, beaten

avocado oil, as needed

1. ,QDODUJHERZOFRPELQHĂRXU
   curry, chile powder (if using), salt
   and pepper. Add carrots, parsnips,
   green onions, coconut and lime zest;
   toss until well combined. Add eggs
   and stir until well mixed. Let stand
   IRUPLQXWHVWRDOORZĂRXUPL[WXUH
   to absorb some of the liquid.


2. Preheat oven to 200ºF. Place a
   metal rack over a baking sheet and
   transfer to oven. Pour oil in a large,
   deep skillet until ½ inch deep; heat
   on medium until oil reaches 350ºF

to 375ºF on a thermometer. Form

¼-cup portions of mixture into

patties, making 8 total, squeezing

out any extra liquid; set aside.

Working in 2 batches, carefully

transfer patties to skillet and cook

until golden brown, about 2 minutes

per side. Use a large slotted spoon to

transfer fritters to rack-lined baking

sheet in oven, keeping warm while

cooking remaining fritters.

NOTE: You can bake these if

you prefer. Preheat oven to 375ºF.

Arrange patties on a large,

generously oiled baking sheet.

%DNHIRUPLQXWHVĂLSPLVWWRSV

with cooking spray, and bake 5 to

10 minutes longer, until cooked

through and golden.

PER SERVING (2 fritters): Calories: 255,

Total Fat: 18 g, Sat. Fat: 6 g, Monounsaturated

Fat: 9 g, Polyunsaturated Fat: 2 g, Carbs: 18 g,

Fiber: 6 g, Sugars: 6 g, Protein: 7 g,

Sodium: 341 mg, Cholesterol: 140 mg

Roasted Root

Vegetables with

Lemony Herb Pesto

SERVES 6.

HANDS-ON TIME: 25 MINUTES.

TOTAL TIME: 1 HOUR, 10 MINUTES.

Hearty roasted veggies – including

purple potatoes, celery root, turnip

and parsnips – are tossed with

a quick herbed pesto made with

parsley, basil and a lot of lemon for a

fresh, zesty take on this classic side.

VEGETABLES

1 lb parsnips, cut into

½-inch pieces

12 oz baby purple potatoes,

cut into ½-inch pieces

1 celery root, peeled,

cut into ½-inch pieces

1 turnip, peeled, cut

into ½-inch pieces

2 tbsp olive oil

1 tsp sea salt

¼ tsp ground black pepper

PESTO

1⁄2 cup roughly chopped

fresh parsley

½ cup roughly chopped

fresh basil

1⁄3 cup chopped raw

unsalted almonds

2 lemons (NOTE: Peel

both lemons with a

vegetable peeler then

roughly chop the zest.

Juice 1 lemon to yield

2 tbsp.)

1 clove garlic, chopped

½ tsp sea salt

¼ tsp red pepper flakes

1⁄3 cup extra-virgin olive oil

1. Preheat oven to 400ºF. Prepare
   vegetables: On a large, rimmed
   parchment-lined baking sheet,
   toss parsnips, potatoes, celery
   root and turnip with oil, salt and
   pepper and spread in a single layer.
   Roast vegetables until tender and
   caramelized, 45 to 50 minutes,
   stirring once or twice.


2. Meanwhile, place all pesto
   ingredients in a food processor
   except oil. Pulse until blended but
   still slightly chunky, 8 to 10 pulses.
   With motor running, stream in oil
   and 3 tbsp water until just combined.


3. Transfer roasted vegetables to
   a serving bowl; toss with pesto.

PER SERVING (1⁄6 of recipe): Calories: 339,

Total Fat: 21 g, Sat. Fat: 3 g, Monounsaturated

Fat: 15 g, Polyunsaturated Fat: 3 g, Carbs: 36 g,

Fiber: 8 g, Sugars: 7 g, Protein: 5 g,

Sodium: 605 mg, Cholesterol: 0 mg

RECIPES | it’s all about the veg

P Q V GF 30 W

V GF 30 W