Table Around the


Active: 45 min Total: 2 hr 35 min, plus chilling Makes: About 30


VEGGIE NUGGETS


2 medium yams 8 oz frozen cauliflower thawed and patted dry


1 (10-oz) box frozen chopped spinach, thawed and squeezed dry


1 cup finely grated Parmesan, divided


4 eggs, divided


2¼ cups panko bread crumbs, divided


1 tsp kosher salt


¾ tsp garlic powder ¼ tsp cayenne (optional) + Ketchup or honey mustard, for dipping


10 | OCTOBER 5, 2014 © PARADE Publications 2014. All rights reserved FAMILY TIME


What do you get when you combine what kids want (nuggets) with what parents want (vegetables)? Dinnertime harmony.


Nuggets GOLDEN


COOK’S TIP


Freeze baked nuggets in an airtight container for up to one month; to reheat, bake at 450°F until hot, about 35 minutes.


1. Preheat oven to 350°F. Bake whole, unpeeled yams until very tender, about 1 hour, 20 minutes. Refriger- ate until cold. 2.Peel yams and mash flesh in a large bowl until smooth. Pulse cauliflower and spinach in a food processor until finely chopped. Stir mixture into mashed yams, along with ½ cup Parmesan, 1 egg, ¾ cup panko, salt, garlic powder, and cayenne, if desired. 4. Preheat oven to 450°F. Line 2 baking sheets with parchment paper. Beat remaining 3 eggs in a medium bowl. Toss remaining 1½ cups panko with remain- ing ½ cup Parmesan


on a large, shallow plate or pie plate.


5. Using slightly dampened hands, form veggie mixture into 1-inch balls and flatten slightly into ob- long nuggets. Place nug-


gets on a plate in a single layer (you can transfer filled plates to refrigerator as you work). Gently dip one nug- get at a time into egg, letting excess drip off, then dredge in panko mixture on both sides. Place finished nuggets on baking sheets. 6. Bake, flipping nuggets once, until golden brown, about 30 minutes. Serve with ketchup, barbecue sauce, or honey mustard for dipping.


PER SERVING (6 NUGGETS): 300 cal, 42g carbs, 18g protein, 9g fat, 150mg chol, 810mg sodium, 6g fiber


PHOTO: ANDREW PURCELL; FOOD STYLING, CARRIE PURCELL; PROP STYLING, STEPHANIE HANES. RECIPE DEVELOPMENT: SARAH DIGREGORIO. NUTRITION ANALYSIS/CONSULTING: JEANINE SHERRY, M.S., R.D.


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