Roll out the dough and divide it into 6 portions. Cover with plastic wrap.
Finely dice the green leafy vegetables
Divide the vegetables into 6 equal portions
Sprinkle a clean flat surface with flour. Place one piece of dough on the floured surface.
Assemble "Pancakes"
Using a rolling pin, flatten one of the balls of dough into a circle about 7 inches across.
Brush ¼ teaspoon sesame oil onto the round of dough.
Sprinkle a pinch of salt onto the round of dough
Then spread the oil and salt around with your fingers to completely coat the round.
Sprinkle one portion of the vegetables onto the round.
Lightly press the vegetables into the dough with your fingers.
Fold the round in half and then fold in half again. Roll into a ball with your hands.
Sprinkle the dough ball with a little flour. Flatten it with your hand and roll it out again into a circle about 5 inches in diameter.
Repeat with the remaining 5 dough balls.
Cook the "Pancakes"
Place a medium non-stick pan over medium heat. Spray with cooking spray.
Add one of the dough circles to the pan and cook on one side for 4 minutes or until the bottom side is browned (don’t be scared to take a peek underneath with a pancake turner to lift the edge).
Flip the pancake over with a spatula or pancake turner. Cook the other side for about 4 more minutes or until the bottom is browned.
Remove your pancake to a baking sheet. Place the baking sheet into the preheated oven to keep it warm while you cook the remaining dough circles.
Enjoy!
Recipe Notes
Use this recipe as a fun flatbread topped with your favorite veggies and cheese or serve it with Ginger Lime Dipping Sauce--another recipe from Chef Pera.
Variations
• Add some color…try adding some grated carrots to the pancakes when adding the green leafy vegetables.
Cut the carrots and parsnips in half lengthwise and again crosswise.
Cut the turnips halves into 1-inch wedges.
Place the carrots, parsnips, turnips, Brussels sprouts and shallots in a large bowl. Drizzle with tablespoons of the oil. Toss to combine.
Line a sheet pan with foil and arrange the vegetables in one layer on top of the foil, sprinkle with salt and ground black pepper.
Place the sheet pan in the oven. Roast the vegetables for 50 minutes or until tender and nicely browned.
Remove sheet pan from the oven. Transfer the vegetables to a large platter; cover to keep warm
The Gremolata
Grate the yellow peel (the zest) of the lemon with a grater or a microplane until you have accumulated a tablespoon. Avoid the bitter white part (the pith).
Cut the lemon in half. Squeeze the juice into a bowl and remove the seeds.
Place the walnuts in a jar chopper and coarsely chop.
Transfer the walnuts to a bowl. Add all of the cheese, parsley, garlic and lemon zest, plus 1 tablespoon of lemon juice and 1 tablespoon of oil. Stir to combine.
Serve It Up
Spread the gremolata evenly over the warm vegetables and gently toss to coat.
Cut the green stalk off of the leek. Slice the white portion down the middle, lengthwise, then rinse under running water. Cut into small pieces. Place into a mixing bowl.
Remove the skin and cut the onion into small pieces. Add to bowl.
Cut the celery into small pieces. Add to bowl.
Peel and cut the potato into small pieces and place in a separate bowl.
Cut the stem off of the broccoli and chop into small pieces. Add to the bowl with the potato.
Cut the florets from the broccoli, then slice the stem into half inch pieces. Set aside.
Start the Soup
Place a stockpot over medium heat; add 2 tablespoons olive oil.
Add onions, leeks, and celery and sauté until they begin to turn translucent. Add ½ tablespoon salt.
Add the potato and broccoli stem. Cook for 5 minutes.
Add the broccoli florets. Cook for 5 minutes
Add the stock and water and simmer 15-20 minutes until potatoes are fork tender. There should be at least an inch of liquid over the vegetables; add water as needed.
Remove from heat. Puree with an immersion blender, blender or food processor.
Stir in yogurt and Parmesan cheese.
Season to taste with salt and pepper.
Using the peeler, make long ribbons of purple carrots.
Serve
Ladle soup into individual bowls.
Garnish soup with purple carrot ribbons or sliced radish. Enjoy!
