Vegetable Nuggets with Hazelnut Dip

Makes about 8 servings

½ cup ground roasted hazelnuts
2 tablespoons oil of your liking (except corn or soybean)
1 cup (8 ounces) SCD yogurt
Salt and freshly ground pepper
About 1 pound mixed raw vegetables (carrots, zucchini, beets, and rutabaga work well)
2 cups almond flour
Oil, for frying
2 eggs
Salt and freshly ground pepper

  1. To make the hazelnut dip, mix the ground hazelnuts, oil, and yogurt. Season to taste with salt and pepper; set aside.
  2. To make the nuggets, wash and peel the vegetables, then cut them into half-inch slices. Steam or boil until they're crisp-tender (you don't need to precook the zucchini). Cool them by spreading on a plate or cookie sheet lined with cloth or paper towels (this will also serve to dry the pieces, allowing the egg coating to stick better).
  3. Spread the almond flour in a wide, shallow bowl. In a large sauté pan, heat several tablespoons of the oil over medium-high heat. In a small bowl, whisk the eggs with salt and pepper to taste.
  4. Working quickly, dip the vegetables into the egg mixture and then into the almond flour. Set them carefully into the hot oil and fry, turning once, until crisp and golden. Serve with the dip.

— Morana, SCD mom from Switzerland