Celery Root and Mushroom Latkes with Onion Apple Sauce

FROM BON APPETIT

 

Ingredients

Onion Applesauce

  • 1 8-ounce Granny Smith apple
  • 1 8-ounce onion, unpeeled
  • 2 teaspoons kosher salt, plus more for seasoning
  • 1/2 cup chopped fresh cilantro

Latkes

  • 1 pound celery root (celeriac), peeled, coarsely grated
  • 1 pound russet potatoes, peeled, coarsely grated
  • 1 tablespoon kosher salt
  • 1 pound washed mushrooms (such as trimmed, halved oyster or chanterelles, or thinly sliced crimini mushrooms)
  • 2 large eggs, beaten to blend
  • 3 tablespoons all-purpose flour
  • 1 tablespoon ground cumin
  • 1 tablespoon ground turmeric
  • 1 1/2 teaspoons freshly ground black pepper
  • Vegetable oil (for frying)

Recipe Preparation

Onion Applesauce

  • Preheat oven to 350°. Line a small rimmed baking sheet with foil. Wrap the apple in another piece of foil. Place unpeeled onion and apple on prepared sheet. Bake until tender, about 1 hour. Let cool completely, keeping the apple in the foil.

  • Unwrap apple; core, peel, and place with juices in a food processor. Peel onion; add to processor. Add 2 tsp. salt. Purée until very smooth. Transfer to a medium bowl. Season applesauce with salt. Cover; chill. DO AHEAD: Can be made 2 days ahead. Keep chilled.

  • Stir in cilantro before serving.

Latkes

  • Meanwhile, mix celery root, potatoes, and salt in a large colander set over a large bowl to draw out moisture. Chill; let drain for 1 1/2 hours. Mix in mushrooms; let drain in refrigerator for 30 minutes longer.

  • Using your hands, squeeze excess moisture from the potato mixture. Transfer to another large bowl. Stir in the eggs and the next 4 ingredients; blend thoroughly. Cover the surface with plastic wrap and chill for at least 1 hour and up to 3 hours. (This will help bind the latkes.)

  • Preheat oven to 300°. Line a baking sheet with paper towels. Divide latke mixture into 16 equal portions on another baking sheet. Form each into a 1/2″-thick patty. Pour oil into a large nonstick skillet to a depth of 1/4″; heat over medium heat. Working in batches, fry latkes until cooked through and golden brown, about 5 minutes per side. Transfer to prepared sheet; keep warm in oven while frying remaining latkes.

  • Serve warm latkes with onion applesauce.

Posted on December 4, 2017 at 12:02 am by Rabbi Jeffrey Rappoport · Permalink
In: Holidays, In the Home, Kosher Kitchen, Kosher Recipes

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