If you are using rutabaga, celery root or butternut squash, peel them thoroughly before grating.
In the food processor, grate/shred the root veggies and the onion together for a total of about 10 cups of shreds. (You can obviously use a box grater for this, but I think it's exhausting and time consuming.)
Salt the shreds and let sit for 10 minutes. The veggies will "sweat" a bit.
Use your hands to put the shredded veggies into a nut milk bag, bundle of cheesecloth or fine sieve. (I find using a nut milk bag to be easiest.)
Squeeze as much liquid out of the veggies as you can so the shreds are as dry as possible.
Place the dried shreds into a bowl and add 2 beaten eggs and seasonings.
Mix thoroughly with your hands to separate and coat all the shreds in the egg.
Heat a skillet to medium heat and melt about 1/8 inch of coconut oil, butter, schmaltz (chicken fat) bacon grease or lard into it.
With your fingers, grab a small "nest" of shredded veggies and place it onto the hot, oiled skillet. You should be able to fit at least four "nests" onto the skillet. Press them flat into pancakes with your spatula.
Cook till golden brown, then flip and cook the other side.
Keep finished pancakes in a warm oven until you are ready to serve them.
These pancakes go great with yogurt, sour cream or homemade cranberry or applesauce, and they also freeze and reheat well too.