I’m going to be really honest with you right now and let you in a little behind the scenes secret. This post and the last post were mostly inspired by what was left rolling around in my fridge and pantry. I didn’t go to the store or farmers market specifically for ingredients. I pretty much let some ideas rolling around in my head and what was available in my kitchen blend together to inspire the recipes. It was an organic process, seeing what was available then going from there. And, it’s a great practice in resourcefulness. It keeps me on my toes and keeps veggies from being forgotten and eventually tossed out because they are way past their prime.
I’ve found it useful over the years to keep a near constant supply of root veggies in my fridge or pantry throughout the autumn and winter months. They have longer shelf lives and are really great staples that can be used in numerous ways to create delicious meals. Root veggies are not only grounding and nourishing (and just what your body needs during this season), but their bright colors offer tons of vitamins and nutrients.Simply roasting up a pan of them at the beginning of a week can give you the foundation of many meals and doesn’t require a lot of hands on time or cash out of your pocket. It sounds like a win-win, right? Three cheers for the modest root veggie!
For this recipe, I chose to re-work an old blogpost and make it more appropriate for the season. I went with a multi-colored line-up of beets, parsnips, and rainbow carrots for these fritters. But, because I like to make recipes as accessible as possible to everyone, feel free to use 2 cups total of whatever root veggies you can easily get your hands on. I bet an all sweet potato version would be quite tasty and almost latke-like. To really make these humble little fritters special, I paired them with a smoky tahini cream. Once you taste the stuff you’ll be thinking of what else you have in your kitchen that you can smear it on 🙂
…
