Prep time: 20 minutes
Cook time: 10 minutes
Serves 4

Ingredients:

  • 2-3 medium carrots
  • 1 parsnip
  • 2 small potatoes
  • 1 beet
  • 1 stalk broccoli
  • 1 Tb. olive oil
  • ½ tsp. kosher salt
  • ½ tsp. black pepper
  • 2 cups Italian breadcrumbs
  • 3 large eggs
  • 1 qt. oil for frying

Directions:

  • 1

    Chop carrots, parsnip, potatoes, beet and broccoli into 1-inch chunks.

  • 2

    Bring a pot of salted water to a simmer, and blanch all vegetables until tender.

  • 3

    Drain veggies and add to a food processor along with olive oil, salt and pepper. Pulse mixture until it’s mostly smooth.

  • 4

    Transfer the veggie mixture to a parchment-lined baking sheet, spreading it out into a ½-inch layer.

  • 5

    Transfer the baking sheet to the freezer for 15 to 20 minutes, letting the mixture harden but not completely freeze.

  • 6

    Use a cookie cutter to cut shapes out of the cooled veggie mixture.

  • 7

    In a small bowl, whisk together the eggs. In a separate bowl, measure out the breadcrumbs.

  • 8

    Dip shaped veggie mixture pieces in eggs then the breadcrumbs.

  • 9

    Heat frying oil to 350°. Once the oil is hot, fry nuggets until golden brown, about 3 to 4 minutes.

  • 10

    Transfer nuggets to a paper towel to drain and cool.