Swiss Chard, Green Onion and Celery Root Pancakes with Radish ...
Swiss Chard, Green Onion and Celery Root Pancakes with Radish, Feta & Dill Salad For more information about the ingredients in this box, go to www.peachdish.com Share your photos using #peachdishmeal
Swiss Chard Pancakes 12 oz. swiss chard, leaves and stems separated, both roughly chopped 3 each green onions, whites and greens separated,roughly chopped 8 oz celery root 1/2 cup self-rising flour 2 tsp. baking soda 1 tsp. ground caraway Kosher salt, to taste* Black Pepper, to taste* 1 egg 1/2 cup whole milk 4 tsp. butter, melted** 2 tbs. canola oil, divided* Radish, Feta & Dill Salad 6 each Cherrybelle radishes, stems removed and cut into quarters 1.5 oz feta cheese, crumbled 6 sprigs fresh dill, leaves removed and chopped 1 tbsp. olive oil* *Ingredients not included in your PeachDish box
Swiss Chard, Green Onion and Celery Root Pancakes with Radish, Feta and Dill Salad Recipe Courtesy of Chef Robert Lupo 1. Please read entire recipe card before beginning. 2. Prepare the ingredients by: separating the leaves and stems of the chard and chopping both; separating the green and white of the onions and chopping both and peeling and grating the celery root into a large bowl. Remove the radish stems and cut them into quarters and remove the sprigs from the dill and roughly chop. 3. Place a large sauté pan over high heat and add half the canola oil. Add the chard stems, onion whites and sauté for 2-3 minutes, remove from heat and place in a bowl with the celery root. Returning the same large sauté pan back to high heat, add the chard leaves and 2 tablespoons of water. Wilt the chard leaves for about 1-2 minutes then place in a kitchen colander. Reserve the sauté pan for later use. Press leaves lightly to remove excess liquid. After you have gotten out as much moisture as possible, roughly chop the leaves and add the chard stems and add green onion greens to the bowl. 4. In a medium size mixing bowl, combine the flour, baking soda, caraway, a pinch of salt and pepper and mix thoroughly. Add the milk, egg, and melted butter and mix thoroughly again. Add this mixture to the vegetable mixture and mix thoroughly again. 5. To make the salad combine the radishes, feta, dill and olive oil in a small mixing bowl and reserve. 6. Using a paper towel, wipe out the large sauté pan and place it over medium heat. Add a small amount of the remaining oil and about 1/4 cup of pancake batter for each pancake. Cook for about 1-2 minutes on each side or until golden brown. Repeat using the remaining oil and batter until all the batter is used. This will make about 7-8 pancakes. 7. To serve, divide the pancakes onto two plates and place the radish salad on the side. Enjoy! Yield: 2 servings Preparation Time: 15 minutes Cook Time: 40 minutes **1 pat= 2 tsp. butter
Swiss Chard Pancakes 12 oz. swiss chard, leaves and stems separated, both roughly chopped 3 each green onions, whites and greens separated,roughly chopped 8 oz celery root 1/2 cup self-rising flour 2 tsp. baking soda 1 tsp. ground caraway Kosher salt, to taste* Black Pepper, to taste* 1 egg 1/2 cup whole milk 4 tsp. butter, melted** 2 tbs. canola oil, divided* Radish, Feta & Dill Salad 6 each Cherrybelle radishes, stems removed and cut into quarters 1.5 oz feta cheese, crumbled 6 sprigs fresh dill, leaves removed and chopped 1 tbsp. olive oil* *Ingredients not included in your PeachDish box
Swiss Chard, Green Onion and Celery Root Pancakes with Radish, Feta and Dill Salad Recipe Courtesy of Chef Robert Lupo 1. Please read entire recipe card before beginning. 2. Prepare the ingredients by: separating the leaves and stems of the chard and chopping both; separating the green and white of the onions and chopping both and peeling and grating the celery root into a large bowl. Remove the radish stems and cut them into quarters and remove the sprigs from the dill and roughly chop. 3. Place a large sauté pan over high heat and add half the canola oil. Add the chard stems, onion whites and sauté for 2-3 minutes, remove from heat and place in a bowl with the celery root. Returning the same large sauté pan back to high heat, add the chard leaves and 2 tablespoons of water. Wilt the chard leaves for about 1-2 minutes then place in a kitchen colander. Reserve the sauté pan for later use. Press leaves lightly to remove excess liquid. After you have gotten out as much moisture as possible, roughly chop the leaves and add the chard stems and add green onion greens to the bowl. 4. In a medium size mixing bowl, combine the flour, baking soda, caraway, a pinch of salt and pepper and mix thoroughly. Add the milk, egg, and melted butter and mix thoroughly again. Add this mixture to the vegetable mixture and mix thoroughly again. 5. To make the salad combine the radishes, feta, dill and olive oil in a small mixing bowl and reserve. 6. Using a paper towel, wipe out the large sauté pan and place it over medium heat. Add a small amount of the remaining oil and about 1/4 cup of pancake batter for each pancake. Cook for about 1-2 minutes on each side or until golden brown. Repeat using the remaining oil and batter until all the batter is used. This will make about 7-8 pancakes. 7. To serve, divide the pancakes onto two plates and place the radish salad on the side. Enjoy! Yield: 2 servings Preparation Time: 15 minutes Cook Time: 40 minutes **1 pat= 2 tsp. butter
