Prep Time: About 75 minutes total, includes 60 minutes baking time
Makes About 4 servings
Root Vegetable Latkes are different than Potato Latkes in that they incorporate several root vegetables in addition to traditional potato- only versions. Multiple root vegetables provide more of a compilation of nutrition that you just don’t get with only one type.
Turnips, for example, while they are typically lumped in the root vegetable group, are actually more closely related to broccoli. Using them in these root vegetable latkes is fitting, but also adds a boost of nutrition to the mix. This article outlines the many health benefits of turnips.
Beets are definitely in the root vegetable class, and have an impressive list of nutritional benefits in their own right. This article outlines what you will gain nutritionally by consuming beets.
Latkes are one of those comfort foods that, for me, would be sad to give up completely. When I stopped consuming fried foods, I needed to figure out a way to spin a nutritious version of an old favorite. This recipe makes it possible for me to enjoy root vegetable latkes without the frying!
It started out as an experiment. Sometimes those go really well for me, sometimes not so much. This baked root vegetable latke experiment happens to be one of the winners. I hope you enjoy it as much as I do!
Ingredients Needed to Prepare Baked Root Vegetable Latkes
- 1 pound of root vegetables, peeled and cut into quarters (I used turnip, beet and parsnip – but you can definitely mix it up if you like)
- 4 yellow-fleshed potatoes, peeled and cut into quarters
- 1 small onion, peeled and cut into quarters
- 2 chia eggs (2 TBS of ground chia mixed with ½ cup of water)
- 1/3 cup Cassava flour
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- ¼ cup extra virgin olive oil
- Unsweetened apple sauce – for serving with latkes
How to Prepare Baked Root Vegetable Latkes
- Preheat the oven to 350 degrees
- Shred all of the root vegetables, potato, and onion using a food processor fitted with the shredding disc (if you don’t have a food processor, hand grate using a grater)
- Transfer the grated vegetables to a large bowl
- Add the chia egg and mix well to combine
- Then add the cassava flour, sea salt, and black pepper and mix well to combine
- Once the mixture is well combined, transfer to a large baking sheet, that has a rim, lined with parchment paper
- Smooth out the mixture evenly to the edges of the pan
- Using a pastry brush, brush the olive oil over the top of the mixture
- Place in the preheated oven and bake for about 30 minutes, or until it starts to crisp up a little bit on top
- Remove from the oven
- We are going to flip the baked latke over to evenly bake the other side
- Top the latke with a piece of parchment paper
- Using another baking sheet, maybe slightly larger than the one the latke has been baking in, place the new baking sheet over the parchment paper you laid out
- Carefully pick up the original baking sheet (make sure you use an oven mitt, remember it is hot!), and hold the new baking sheet up against the one in which the latke has been baking
- Carefully flip the latke on to the new baking sheet
- Slowly peel away the original parchment paper, which is now on top
- Move the flipped latke to the oven and bake for another 30 minutes
- Then remove from the oven and let sit for 5-10 minutes
- Using a pizza cutter, cut up the latke into pieces to serve it
- Enjoy with apple sauce and some other veggies for a completely plant-based, gluten-free meal!
For more plant-based, gluten-free recipes with zero refined sugar, visit our recipes page on HealthTastesGood.com.