Recipe: Cheesy Rooty Tots with Beet Ketchup
From Team: #30 Barre City Chefs
Barre City School
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Local Ingredients: |
| Eggs | 6 | | Beets | 1.5 lbs | | Cheddar Cheese | 2 c | | Pure Maple Syrup | 1-2 tbsp | | Carrots | 1 lb | | Onions | 1 c | | Whole Wheat Flour | 3 c | | Plain Yogurt | 1/2 c | | Parsnips | 1/2 lb | | Sour Cream | 2 c. | | Potatoes | 2 lbs | | Rutabaga | 1/2 lb | | Turnips | 1/2 lb | | Milk | 1-2 c | |
Other Ingredients: |
| safflower oil. | 2-4 tbsp | | butter | 4-6 tbsp | | salt | 2-3 tbsp | | pepper | 2 tsp | | panko bread crumbs | approx 8 c | | garlic | 1 clove (1 tsp minced) | | apple cider vinegar | 2-4 tbsp |
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Recipe Preparation Instructions:
Cheesy Rooty Tots
-Boil potatoes;
-Meanwhile, grate root veggies and cheese
-Pour panko in a tray/dish and season with salt and pepper
-When potatoes are cooked, strain and mash
-While still hot, add butter and milk to mash to desired consistency and s +p to taste;
-Before mash has cooled off, add shredded roots to potatoes so that they will soften with heat of the mass.
-Once mash has been stirred and cooled slightly, add whisked egg to mash (be careful that the egg is either tempered or the mash is not too hot to cook the egg!);, add cheese
-Then roll out tots through the panko mix;
-Quick pan fry on each side in safflower oil, then bake to finish!
Serve with delicious beet ketchup!
Beet Ketchup
Peel, slice, dice beet; plave in boiling water in saucepan.
Once beets are soft, add 1 tsp minced garlic, 2/3 c apple cider vinegar, roughly 1/8 c maple syrup, and one small onion, diced.
Bring to a boil.
Cool slightly then transfer to a blender or food processor and puree until smooth.
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