Ingredients
- 1 large carrot, grated
- 1/2 large turnip, peeled and grated
- 1 large potato, peeled and grated
- 1 medium sweet potato, peeled and grated
- 1/2 small onion, grated
- 2 large eggs, slightly beaten
- 2 tablespoons all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dried sage
- 1/4 teaspoon dried thyme
Directions
Preheat oven to 375 degrees F. In a large bowl, to the grated vegetables, add the eggs, flour and seasonings. Combine well. Turn mixture into a greased and floured cake pan and bake about 1 1/2 hours, or until patty is crusty brown. Cut into slices and serve with Pomegranate Sauce.
- POMEGRANATE SAUCE
- 3/4 cup fresh Pomegranate juice
- 2 teaspoon butter or margarine
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Cornstarch to thicken
In a saucepan, cook all ingredients over high heat 3 to 5 minutes. Reduce heat and simmer about 10 minutes until sauce reduces, add cornstarch and water to thicken.
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By cjwilson_11385090
Racine, WI
on December 06, 2008
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The sauce makes the dish! I used a 100% pomegranate juice from the juice isle. The sauce should be doubled if serving 4. I used 2T cornstarch plus 2T water and let it simmer to thicken.
I used Yukon gold potato and did not peel it. Their skin is very tender. For the carrots I used the matchsticks to save some time as well. Do not let the grating stop you from trying this. It took me 15 minutes to get the veggies peeled and grated,
This can serve 4 along with a salad for a vegetarian meal; or use smaller slices and have your choice of meat along with it.
CW
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