Potato Root Vegetable Paillasson Recipe

Potato Root Vegetable Paillasson Recipe

Ingredients

Makes 4 to 6 servings

• 2 medium russet potatoes, peeled and shredded (about 2 cups when shredded)
• 2 medium carrots, shredded (about 1 cup when shredded)
• 2 medium parsnips, shredded about 1 cup when shredded
• 2 medium shallots, minced
• 2 green onions, minced
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup olive oil

Method

1. Squeeze out as much liquid as possible from the potatoes and transfer them to a large bowl
2. Add the carrots, parsnips, shallots, green onions, salt and pepper
3. Toss to combine
4. In a large skillet, heat 2 tablespoons of the oil over medium heat
5. Spread the vegetable mixture in the skillet
6. Press the vegetables flat with a spatula
7. Cover and cook until golden brown on the bottom, about 15 minutes
8. Use a spatula to loosen the edges and give the pan a shake to help loosen it from the bottom of the pan
9. Use a spatula to help slide the Paillasson out of the pan and onto a large plate
10. In the same skillet, heat the remaining 2 tablespoons oil over medium heat
11. Invert the paillasson onto another plate and then slide it back into skillet, browned side up
12. Cook, uncovered, until the bottom is golden brown, 12 to 15 minutes
13. To serve, slide onto a cutting board and cut into wedges
14. Serve immediately

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