Sunday, December 9, 2012
Celery root and parsnip latkes with horseradish sour cream
What's not to love about little fritters filled with root vegetables and/or tubers that are lightly fried until golden and crispy? In my world, absolutely nothing. Latkes are a shallow fried pancake, traditionally made with potatoes and are eaten during the Hanukkah season. However, there are many cultures that have some sort of potato pancake. This recipe doesn't include any potatoes, but rather features mild and slightly sweet celery root (celeriac) and mildly spicy parsnips. It is adapted from the parsnip latke recipe in Cook This Now by Melissa Clarke. I had a bag of parsnips already and we visited a winter farmers' market recently that had fresh lovely celery root that I couldn't resist. And, just in case that wasn't enough root vegetables (I think I've stated my love or root vegetables before), I added horseradish into the sour cream. Delicious. I also served them with some homemade applesauce.
Also, December 9th is my THIRD blogging anniversary. I can't believe it. I'm still enjoying the process and the challenge of always trying out new foods and recipes. Most of all, I'm thankful to have "met" so many great people in the food blogging community. It really makes it all worthwhile and I enjoy reading all of your posts, viewing your photos, and being inspired by your creativity!
Back to these latkes.... the below recipe will make about 15 to 18 or so latkes, depending on size. The weights of the roots are approximate, especially the celery root because I weighed it pre-peeling and you have to take off quite a bit. I ended up with about 4 cups of shredded celery root, parsnip, and onion combined (post-squeezing) - that should help you judge how much vegetable you'll need.
Celery root and parsnip latkes
2 medium parsnips (about 1/4 to 1/2 lb.)
1 medium celery root (about 3/4 lb.)
1 small white onion
2 large eggs
1/2 cup unbleached all purpose flour
1 teaspoon baking powder
1/4 teaspoon fresh cracked black pepper
1 teaspoon fine sea salt, plus more for sprinkling
olive oil, or other oil for frying
Horseradish sour cream
1/3 cup sour cream
1-2 tablespoons prepared horseradish (to taste)
1 tablespoon fresh chopped chives, for topping
Make the cream by stirring together the sour cream and horseradish in a small bowl. Refrigerate until serving time.
Peel and grate the parsnips, celery root, and onion on the large side of a box grater or in a food processor. Place all the shredded veggies in a clean kitchen towel and squeeze them tightly to release as much liquid as possible. Then transfer them to a large bowl.
Stir in the egg, flour, baking powder, pepper, and salt using a fork until everything is well combined and the flour is absorbed.
Heat 1/4-inch of oil in a cast iron skillet. When hot, begin to cook to latkes. Scoop about a heaping tablespoon or so of the mixture and place it into the pan. Gently press down with a spatula to flatten. Cook about four or five at a time. Flip when golden and cook until the other side is golden. Remove from the skillet and place on a plate lined with a paper towel. Sprinkle with salt. Repeat until all the latke mixture is used.
You can keep them warm in a low (about 250 degree oven) on a baking sheet while you finish cooking them. Serve immediately with the sour cream topped with chives and/or applesauce.
What was I cooking one year ago?: mixed mushroom ragu with pasta
Two years ago?: pumpkin risotto
Three?: ham, pear, caramelized onion, and brie croissants