Made with shredded beets and carrots, these pancakes are substantial enough to be a vegetarian main course but mild enough to play second fiddle to roast chicken or pork. Pull out the food processor to shred the carrots and beets in minutes. Or pick up a bag of shredded carrots from your supermarket to save time. Luscious crème fraîche can take the place of the sour cream garnish, if desired, and both can be dressed up with chopped fresh chives or dill.

　　

Ingredients

Makes 8 servings

　　1 1/3 cups (packed) coarsely shredded peeled beets (2 medium)

　　1 cup coarsely shredded peeled carrots (2 medium)

　　1 cup thinly sliced onion

　　1 large egg

　　1/2 teaspoon salt

　　1/4 teaspoon pepper

　　1/4 cup all-purpose flour

　　3 tablespoons olive oil

　　Low-fat sour cream, for serving

　　

Step 1

Preheat the oven to 300°F. Place a baking sheet in the oven. Combine the beets, carrots, and onion in a large bowl. Mix in the egg, salt, and pepper. Add the flour; stir to blend well.

　　

Step 2

Heat 1 1/2 tablespoons of oil in a heavy large skillet over medium heat. Using 1/3 cup beet mixture for each pancake, drop 4 pancakes into the skillet. Flatten each into a 3-inch round. Cook until brown and cooked through, about 4 minutes per side. Transfer the pancakes to the baking sheet in the oven; keep warm. Repeat with remaining beet mixture, making 4 more pancakes.

　　

Step 3

Serve pancakes with sour cream.

　　The Epicurious Cookbook