This recent dinner featured stir-fried lotus root with a recipe for garbanzo bean cakes from Jessica at the Seaweed Snacks blog. The cakes paired with the caper yogurt sauce were really tasty, and the only change I made was to use two cups of carrots instead of a mix of carrots and fennel. She has so many fantastic looking recipes, I only wish I'd been introduced to her blog sooner. Now I'm actually hoping for more turnips in our veggie box so I can test out her caramelized turnip tart next!
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