As the fresh leafy vegetables of Summer become a distant memory, I find myself now struggling to find creative ways to eat Fall’s root veggies. Don’t get me wrong, I love sweet potatoes, squash, and carrots just as much as the next girl! As the cold months draw on, however, I sometimes find there are only so many pureed soups and roasted veggie dishes I can make. This recipe caught my eye, of course I added my own twist to it. Much to my delight it proved to be a new and delicious way to enjoy some of my favorite root veggies!
Carrot and Parsnip Burgers
3 medium carrots, peeled and grated
3 medium parsnips, peeled and grated
1/2 medium onion, finely chopped
1 c spinach, cut into ribbons
2 cloves garlic, minced
1/2 walnuts, ground
1/2 bread crumbs (I used Sha Sha organic spelt bread crumbs)
1 c dried cranberries
1/2 tsp nutmeg
salt and pepper to taste
Step 1: Peel your root veggies, and grate them with a cheese grater. Prep onion, garlic, and spinach.
Step 2: In food processor grind walnuts until fine crumbs.
Step 3: Mix all ingredients together, don’t be afraid to get your hands dirty! Mixture should bind together, if your mixture is still too crumbly you may need to add another egg.
Step 4: Make small patties either manually, or using a burger press. Cook over medium heat on a stove top skillet, or put the patties in the freezer for another time.
Recipe adapted from Spark Recipes
I served my burger on a gluten free bun, and a side of caramelized sweet potatoes via Cook Bake Nibble. The result was a hearty meal that my man scarfed down without even stopping to ask, “what’s in this?”