SHRED VEGETABLES RECIPES

Steps:

• Put the vegetables in a colander and sprinkle lightly with salt. Leave to stand for 1 hour.
• Drain off the juice, pressing the vegetables to extract as much juice as possible. Discard the juice.
• Put the vegetables in a bowl.
• Dissolve the sugar in the hot water, add the vinegar and season with salt and pepper. Whisk in the oil and pour over the vegetables. Toss together and sprinkle over the fennel seeds.

Steps:

• Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
• Whisk egg, flour, scallions, dill, horseradish, salt and pepper in a large bowl. Stir in vegetables and bacon (if using).
• Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook 4 pancakes per batch: place about 1/4 cup vegetable mixture in a little of the oil and press with the back of a spatula to flatten into a 2- to 3-inch pancake. Cook until crispy and golden, 1 1/2 to 3 minutes per side. Transfer the pancakes to the prepared baking sheet. Continue with 2 more batches, using the remaining 4 teaspoons oil and vegetable mixture. Transfer the baking sheet to the oven and bake for 15 minutes. Serve garnished with sour cream, if desired.