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Finnish Carrot Pancake With Cranberry Sauce

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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Dairy Vegetarian Moosewood, Small main, Vegetarian 4 Servings

INGREDIENTS

1 1/2 c Carrot, grated
1/2 c Onion, grated
1/2 c Dry bread crumbs, or wheat
germ
4 Eggs
1/4 c Milk
1/2 c Flour, white wheat or rye
1 1/2 t Salt, or less to taste
1/2 t Thyme, scant
1/2 t Nutmeg, scant
1/4 t Ground cumin
Freshly ground pepper, to
taste
1 T Canola oil
12 oz Fresh cranberries, or
lingonberries
1/2 c Maple syrup, up to 2/3 cup
1 Orange
1/2 t Ground ginger
1/2 t Ground cardamom
1 ds Cinnamon
Sour cream

INSTRUCTIONS

For the Carrot Pancake: In a mixing bowl, combine the grated carrots,
grated onion and bread crumbs or wheat germ. Toss to mix evenly.
Preheat the oven to 450 deg F.  In a blender or by hand, combine the
eggs, milk, flour and seasonings  until smooth. You may need to scrape
down the sides of the blender or  bowl once or twice. In a large mixing
bowl, combine the carrot  mixture and the contents of the blender.
Heat about a tablespoon of oil in a heavy 9" or 10" cast iron  skillet,
or similar heavy shallow baking dish that can go in the  oven. Heat the
oil in the skillet. When quite hot but not smoking,  pour in the
pancake mixture; make sure the carrots are evenly  distributed. Place
the skillet in the preheated oven. After 20  minutes, lower the oven
temperature to 350 deg F and continue to bake  for another 10 - 15
minutes.  The pancake should be light brown, puffy and crisp.  Serve
immediately, topped with cranberry sauce and sour cream, if  desired.
To prepare Cranberry Sauce: Wash and drain the cranberries. Remove  any
soft or discolored berries, and any stems or leaves. Wash the  orange,
and grate the orange rind only (avoid the bitter white pith);  squeeze
the juice from the orange. You are looking to obtain about  1/2 cup of
juice and grated rind combined. Mix all the ingredients in  a medium
saucepan and cook over medium heat for 10 - 15 minutes,  stirring,
until the cranberries have popped and the sauce is thick.  May be made
ahead. Serve hot or cold. Commercial whole berry  cranberry sauce or
commercial cranberry/orange relish can be  substituted, if you must.
The Finnish name for the carrot pancake is Porkkanapannukakku. The
Finnish name for the Cranberry Sauce is Karpalokastike. Your guess is
as good as mine for how these are pronounced.  Source: Sundays at
Moosewood Restaurant by the Moosewood Collective.  Formatted and posted
by Ilene Warfield.  Here is homey family supper that my family really
enjoys at this time  of year. It combines the colors and flavors of the
season in a rather  unusual (but delicious) way. While the nutritional
profile is well  within the elf guidelines, there is also ample room to
cut fat and  calories even farther - substituting 4 egg white for 2 of
the whole  eggs, using skim or 1% milk, for example. I like to serve
this with  some form of green cabbage; we like steamed cabbage, but a
crisp  coleslaw (creamy or marinated) is good, too. I think cucumbers
in  sour cream is a more traditional accompaniment. I hope you enjoy it
as much as we do!  Recipe by: Sundays at Moosewood Restaurant
(ilenewar@starnetinc.com)

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