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Healthy You

Fresh Recipe: Celery Root and Potato Beet Pancakes

Friday, November 20, 2015 7:38 AM

Thanksgiving is a wonderful time to see family and carry out traditions. Why not shake up the food traditions with a healthy, light side dish? Stella Moreno-Cortes, Registered Dietitian and Certified Diabetes Educator at NorthShore, shares her recipe for a creative Thanksgiving side dish (or appetizer) that will have everyone coming back for seconds.

Recipe makes 8 servings (serving size 1 pancake)

Ingredients:
For the topping:

  • 1 small beet (3oz)
  • 2 tbsp of goat cheese (1oz)
  • 2 tbsp of fat-free Greek yogurt (1oz)
  • 8 chives

For the pancakes:

  • ½ of a celery root, peeled and grated (5.7oz)
  • 1 potato, peeled and grated (5.5oz)
  • 1 egg, lightly beaten
  • 1 tbsp whole wheat flour
  • ¼ tsp salt
  • ¼ tsp freshly ground white pepper
  • ¼ tsp baking powder
  • 2 tbsp canola oil

Directions:

  • Place beet in a small saucepan and cover with water. Bring to a boil, cover, and reduce heat. Simmer until beet is tender (about 45 minutes).
  • In a small bowl, combine the goat cheese and yogurt, and then mix until smooth.
  • In a large bowl, mix together the celery root, potato, egg, flour, salt, pepper and baking powder.
  • Heat the canola oil in a large nonstick skillet over medium high heat.
  • Form the celery root and potato mixture into 8 pancakes and place in the skillet.
  • Cook each pancake for about 5 minutes on each side. Remove from oil and place on a plate lined with paper towels.
  • Remove the skin from the beet and slice into wedges.
  • Place each pancake on a plate and top with the beet wedges and the goat cheese mixture. Garnish with chives.

Nutrition Information (per serving):
Calories: 89
Fat: 5 g
Carbs: 8 g
Fiber: 1 g
Protein: 3 g