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      

23 comments:

  1. Just when I think I've seen every kind of veggie pancake...These look delicious! Talk about golden brown perfection.

    ReplyDelete
  2. I just had my first potato latke in a LOOONG time and loved it! So fun to now have a recipe- thanks!

    ReplyDelete
  3. Happy third blogiversary! What an awesome accomplishment! I LOVE parsnips and have been looking for more ways to use them so I am so excited to try these- they look perfect.

    ReplyDelete
  4. Congrats on your third anniversary! I like the unique twist this recipe gives to the traditional latkes.

    ReplyDelete
  5. Hi Amy, happy blog anniversary.
    Your latkes look delicious and very appetizing. Thanks for sharing the recipe.

    Have a nice day.

    ReplyDelete
  6. Latkes are on my list of things to make this month...and yours have just moved them up to the top. they sound delicious. And happy 3rd blogoversary, that rocks!

    ReplyDelete
  7. These will be perfect with the Christmas smoked salmon! Great use of celery root.

    ReplyDelete
  8. Happy 3rd blog anniversary!

    I have used celery root for salads and love the way you cooked them into vege patties. Yum!

    ReplyDelete
  9. Yummie! Your latkes look great, specially with the sauce on it.
    Happy Blog Anniversary Amy...and have a great week!

    ReplyDelete
  10. I'm a lover of all latkes and yours sound zesty--I'm all on board =) and happy anniversary!!!!! =)

    ReplyDelete
  11. Happy Blogiversary Amy! Three years is a great accomplishment. Your latkes are very unique and delicious looking with those wispy edges that I love! Have another great year of blogging! I've enjoyed your posts.

    ReplyDelete
  12. I love the idea of using root veggies for latkes! And as a huge fan of horseradish, I bet the cream on top is phenomenal! Happy blogiversary and keep up the great work!

    ReplyDelete
  13. I love the celery root and parsnip combo! Sounds so much more interesting than regular potato latkes.

    ReplyDelete
  14. I love, love latkes. And you are so smart to make them healthier by adding celery root and parsnip - wonderful idea! :)

    ReplyDelete
  15. I haven't made latkes in years - years!!! This one is a very interesting version. A must-try!

    ReplyDelete
  16. Wowsa! Congrats on three years of yumminess! These are awesome latkes too, love the parnsips :)

    ReplyDelete
  17. I love celery root--I'm trying to grow it in my garden right now. :) If it cooperates, maybe I will make latkes! Congratulations on your blogging anniversary!

    ReplyDelete
  18. I need to crack open my Melissa Clark cookbook obviously!! Can't believe I missed this recipe. What a fun twist on latkes!

    ReplyDelete
  19. I remember making latkes when I was a kid (from a cookbook for kids) and feeling so "adult" - so I have a special spot in my heart for these fried goodies! I like that you used other root veggies in this version. And happy blog anniversary!!

    ReplyDelete
  20. Amy I was just thinking of latkes today and wanting to make some up with my potatoes and zucchini. I bet these were really tasty especially with the sour cream sauce.

    ReplyDelete
  21. These are very unusual compared to my regular potato rosti. Great mix of flavours :) I have added you to my list of 'blogs I love'. Hope this is okay! Merry Christmas.

    ReplyDelete

I love to hear from you!