1. In a large bowl, combine carrots, celery root, parsnip, leek and beets. Reserve. 2. In a food processor fitted with the steel S blade, pulse-process potatoes for 30 seconds. Add to shredded vegetables. Add eggs, matzoh meal, salt and pepper. Mix well. 3. Heat a heavy frying pan over medium-high heat until a bit of mixture sizzles when dropped inches. 4. Form mixture into pancakes: use an ice-cream scoop, then flatten with spatula in pan. Let cook for 6-8 minutes or until golden on one side. 5. Flip and cook 6-8 minutes more until golden. 6. Drain on paper towels and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
