Wednesday, May 27, 2009


The idea for this recipe came to me just now as I was munching on these chips called "sweets and beets" (yummy, you should try them...) while pulling out the sweet potatoes I planned to use for dinner. These potatoes, long and thin in shape, were just screaming to be run through the feed tube of a food-processor. It's what nature seemed to want for them...

Here's what you need:
3 or 4 skinny sweet potatoes, peeled and shredded
1 large golden beet, peeled and shredded
1 small onion, chopped small
2 cloves of garlic, minced
2 eggs, beaten + 4 more, also beaten
A handful of flour
Salt and pepper to taste
Chicken broth (enough to wet the ingredients a little bit so that they'll cook more evenly)
About a tablespoon of dill weed

Butter the bottom and sides of a casserole dish. In a large bowl, mix all the ingredients except the 4 eggs and the dill together and pack into the casserole dish. Beat the dill weed into the four eggs and spread evenly over the top of the casserole. Bake at 350 for about 40 minutes.

Serve on a bed of lettuce with tomatoes and cukes, some toasted bread and lemon wedges.

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