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Home celery root and mushrooms latkes with onion applesauce

celery root and mushrooms latkes with onion applesauce

Curated Farm Bags include the main ingredients in this recipe!

A new latke for you to enjoy this upcoming holiday! Using fresh and local mushrooms, celery root, and apples. It's the perfect combo of savory and sweet. 

Ingredients - latkes

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

Ingredients - onion applesauce

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

Recipe Instructions - onion applesauce

Step 1: 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.
Step 2: 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.
Step 3: Stir in cilantro before serving.

Recipe Instructions - latkes

Step 4: 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 the refrigerator for 30 minutes longer.
Step 5: 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.)
Step 6: Preheat oven to 300°. Line a baking sheet with paper towels. Divide the 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 the oven while frying remaining latkes.
Step 7: Serve warm latkes with onion applesauce.

The recipe and image are courtesy of Bon Appetit