Recipe by Lauren
"This is a new spin on a traditional Jewish food. They're very sweet and fun to make, making it a great recipe for kids who want to help out in the kitchen. They also make great finger food for parties. Be sure to remove any jewelry before getting started though - you'll be putting your hands into a very sticky mess, and it can get everywhere! Serve hot with apricot preserves, applesauce, maple syrup, or parmesan cheese. If you have a food processor, that will probably work as well, though I prefer the extra-fine result that comes from using a cheese grater. They can also be frozen and reheated."
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yellow potatoes, peeled and grated
carrot, peeled and grated
parsnip, peeled and grated
1 1/2 cups
grated butternut squash
whole wheat flour
I so wanted to like this recipe especially after all of the hard work grating the veggies, but it was a bomb. Total bummer. My husband described it as cardboard like in flavor. I think it has potential with mega modifications, but it is really missing something. Salt for starters.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 8
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