Root Vegetable Latkes with Kimchi Remoulade

April 8, 2016


Confession: when I eat, I'm usually multi-tasking. Schoolwork, bible study, meal planning...the list could go on and on. But this week I was forced (by way of one of my classes) to "mindfully" eat a meal. Do you know how hard it is to sit and do only one thing? I'm glad I did though. Our modern, fast paced lives and need to be constantly connected to the world via electronic devices has caused me to forget how to relax and enjoy one thing at a time.


Am I alone in this boat or do you frequently feel the same way?



I've got a challenge for you this week:

  • Choose one meal.  

  • Sit down with nothing in front of you but your plate and nothing in your hands except your eating utensils. 

  • Take a bite of your food and think about where the food came from, who prepared the food, how it was prepared, how it tastes...

Take these latkes, if I was eating and doing countless other things...


Would I notice how the crisp latke edges give way to a soft inside? 

How the slight heat and bite of kimchi is mellowed by creamy yogurt?

How the often avoided (and frequently disliked) root vegetables can contribute such a vast array of flavors and textures?


How....root vegetables actually.taste.good.



It's amazing how, when you pay attention, the different textures and flavors in a meal jump out at you. 


I know root vegetables are a winter thing,  but if you are at all like us, you've got some hanging out in the back of your fridge.  Maybe because you got a wee bit tired of eating them, and are hoping they'll hang on a little longer (or go away!?)- until you find just the right recipe- a recipe that isn't roasted or soup.


Well this is the recipe and now is the time!


And because you want to know, these latke's have a lot going for them:


They are a good source of fiber and omega-3 fatty acids, and the kimchi remoulade is rich with probiotics.


Sounds like happy taste buds and a happy belly to me.


Despite initially being "forced" to mindfully eat, it's something I'm going to try to do at least once a day, and would highly recommend that you try it to.  


You'll be amazed at what you taste!



Root Vegetable Latke's - serves 6


  • 4 cups shredded root vegetables (parsnip, sunchoke, beet, turnip, rutabaga)

  • 4 tablespoons arrowroot

  • 2 tablespoons nutritional yeast

  • 3 flax eggs (or 3 large eggs)

  • 1/4 teaspoon salt and pepper


1. Preheat oven to 350 degrees and lightly oil a baking sheet.

2. Combine all ingredients in a large bowl.

3. Using a 1/4 cup measure, scoop vegetables onto prepared baking sheet. Press down and shape into a 1/2 inch thick patty.

4. Place in oven and bake for 20 minutes. Remove from oven and flip latke's over.

5. Return latke's to the oven and bake for an additional 15-20 minutes or until golden on both sides.


Kimchi Remoulade


  • 1 container plain yogurt (we used Kite Hill yogurt)

  • 1/4 inch fresh ginger, grated

  • 1 teaspoon miso

  • 1/4 cup kimchi, chopped

  • 1 teaspoon rice wine vinegar

  • Salt, to taste


1. Place all ingredients in a small bowl and stir to combine.


Nutrition Info:

142 calories, 4g fat, 122mg sodium, 25g carbohydrate, 6g fiber, 4g protein


*Thank you to Wild Hare Organic Farm for many of the local & seasonal produce

we are able to use in our recipes.



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