Find Information About:

Drugs & Supplements

Get information and reviews on prescription drugs, over-the-counter medications, vitamins, and supplements. Search by name or medical condition.

Pill Identifier

Pill Identifier

Having trouble identifying your pills?

Enter the shape, color, or imprint of your prescription or OTC drug. Our pill identification tool will display pictures that you can compare to your pill.

Get Started

My Medicine

Save your medicine, check interactions, sign up for FDA alerts, create family profiles and more.

Get Started

WebMD Health Experts and Community

Talk to health experts and other people like you in WebMD's Communities. It's a safe forum where you can create or participate in support groups and discussions about health topics that interest you.

  • Second Opinion

    Second Opinion

    Read expert perspectives on popular health topics.

  • Community


    Connect with people like you, and get expert guidance on living a healthy life.

Got a health question? Get answers provided by leading organizations, doctors, and experts.

Get Answers

Sign up to receive WebMD's award-winning content delivered to your inbox.

Sign Up

Shredded Root Vegetable Pancakes

WebMD Recipe from

Total Time: 55 mins

Shredded Root Vegetable Pancakes

Red beets and golden carrots look especially festive in these zesty horseradish-and-bacon-flecked cakes. Avoid parsnips, which need to be cored, in this recipe, as trying to shred the smaller cored pieces might result in nicked knuckles. Try the pancakes with seared steaks or make them bite-size for a beautiful appetizer.


  • 1 large egg, lightly beaten
  • 1/4 cup whole-wheat flour
  • 3 tablespoons chopped scallions
  • 1 tablespoon chopped fresh dill or 1 teaspoon dried
  • 1 tablespoon prepared horseradish
  • 1/4 tablespoon salt
  • 1/4 tablespoon freshly ground pepper
  • 4 cups assorted root vegetables, peeled and shredded (about 1 1/2 pounds)
  • 2 slices cooked bacon, crumbled, optional
  • 6 teaspoons canola oil, divided
  • reduced-fat sour cream, for garnish


Step 1
Preheat oven to 400°F. Coat a baking sheet with cooking spray.
Step 2
Whisk egg, flour, scallions, dill, horseradish, salt and pepper in a large bowl. Stir in vegetables and bacon (if using).
Step 3
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.

Healthy Recipe Finder