Root Vegetable Gratin, Potato Pancakes

leaves and choose 30 of the nicest leaves. Pipe or spread a small amount (2 teaspoons) of shrimp/cream cheese mixture onto bottom half of leaves. Arrange on flat serving dish. Cover and refrigerate until ready to serve. Sprinkle lightly with remaining reserved chopped parsley just before serving.

Nutritional information per serving (one filled endive leaf): Calories 27 (43% from fat) • carb. 2g • pro. 2g • fat 1g

• sat. fat 1g • chol. 15mg • sod. 41mg • calc. 33mg • fiber 2g

ROOT VEGETABLE GRATIN

Serves 8

cooking spray 11⁄2 cup heavy cream

2 cloves garlic, smashed

1⁄4 teaspoon dried rosemary

8ounces red-skinned or Yukon gold potatoes, peeled, cut to fit feed tube

4ounces sweet potatoes, peeled, cut to fit feed tube

8ounces yam, peeled, cut to fit feed tube

4ounces parsnip, peeled

2teaspoons kosher salt

1teaspoon freshly ground pepper

Place all peeled vegetables in a bowl and submerge them in cold water.

Preheat oven to 375°F. Lightly coat a 11⁄4 quart ovenproof baking dish with cooking spray.

In a small saucepan, place cream, smashed garlic, and rosemary. Heat the cream until it just barely boils (this is scalding). Reduce heat and simmer for 10 minutes.

While cream simmers, insert the slicing disc into the work bowl. Arrange root vegetables in feed tube. Press On, then High to slice the vegetables, using medium pressure.

Arrange sliced vegetables in prepared dish by overlapping them slightly in a circular pattern. Continue creating new layers of

vegetables until they are all used. Season each layer generously with salt and pepper. Finish by pouring the warm cream over the vegetables. Cover with a sheet of aluminum foil that has been lightly coated with cooking spray. Place in middle of oven on a baking sheet and bake for 45 minutes. Remove foil and continue baking for about another 30 minutes until gratin is golden and bubbly. Remove from oven and let rest 5-10 minutes. Serve hot.

Nutritional information per serving:

Calories 235 (62% from fat) • carb 21g • pro. 2g • fat 17g

• sat fat 10g • chol 61mg • sod 613mg • calc 46 mg • fiber 3g

POTATO PANCAKES

Makes eight 2-inch pancakes

12ounces Yukon gold potatoes, peeled, cut to fit feed tube

2ounces yellow onion

1green onion (1 tablespoon chopped)

1egg, lightly beaten

1teaspoon kosher salt

2tablespoon vegetable oil

Place the green onion in the work bowl of the fitted with the chopping blade. Press On button and process on high until finely chopped. Insert the shredding disc and place cover on work bowl. Place potatoes in feed tube and shred using high speed. Continue with any remaining potatoes and then the yellow onion. Transfer contents of work bowl to a clean tea towel which has been laid out on the counter. Over the sink or mixing bowl, use the tea towel to wring out as much liquid as you can from the potatoes and onion. Transfer ingredients to a mixing bowl. Add egg, salt, and pepper and mix well.

Place a nonstick 10-inch skillet over medium heat. Add the vegetable oil. Form small pancakes with your hands, squeezing out any remaining liquid. When the oil shimmers in the pan, add pancakes. Cook approximately 3 minutes on each side until pancake is golden brown or to your desired doneness.

Nutritional information per pancake:

Calories 76 (47% from fat) • carb 8g • pro 2g • fat 4g

• sat fat 1g • chol 27mg • sod 304mg• calc 9mg • fiber 1g