Parsnip Celery Root Latkes Recipes

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LATKES



Latkes image

Provided by Food Network

Categories     side-dish

Time 55m

Yield 25 to 30 small latkes

Number Of Ingredients 16

2 pounds russet potatoes, peeled and coarsely grated
1 medium onion, grated
1 1/4 cups matzo meal
3/4 cup chopped fresh chives
5 large eggs
1 tablespoon kosher salt, such as Diamond Crystal
3/4 teaspoon freshly ground black pepper
Canola oil
1 pound celery root, peeled and grated
1 pound parsnips, grated
3/4 cup chopped fresh flat-leaf parsley
1 3- to 4-pound butternut squash, peeled, seeds and pith removed
1 cup matzo meal
1/2 cup chopped fresh sage
1 teaspoon kosher salt, such as Diamond Crystal
1/2 teaspoon freshly ground black pepper

Steps:

  • For the potato latkes: Place the grated potatoes in a large bowl or other food-safe container, fill it with water, and then strain. Repeat this rinsing process 2 or 3 times until the water runs clear, then drain the potatoes, squeezing out as much water as possible.
  • Combine the rinsed potatoes and grated onion in a large bowl and mix them together with your hands. Add the matzo meal and mix together, then add the chives. Finally, add the eggs and massage them into the potato mixture until thoroughly incorporated. Add the salt and pepper and mix it in with your hands.
  • Heat 2 to 3 tablespoons of oil in a large skillet over medium heat. Working in batches so that the latkes are not crowded in the skillet, take a golf ball-size portion of the potato mixture, flatten it between the palms of your hands, and add it to the skillet. Repeat.
  • Cook the latkes until they're crisp and brown around the edges, about 3 minutes; then flip and cook for another 2 to 3 minutes, until crisp and deep golden brown all over and still tender inside. Transfer to a paper towel-lined plate or baking sheet. Repeat with the remaining potato mixture, adding a tablespoon or so of oil between batches.
  • For the celery root-parsnip latkes: Follow the instructions for the potato version, substituting the celery root and parsnips for the potatoes (and skipping the rinsing step at the beginning) and substituting the parsley for the chives.
  • For the butternut squash latkes: Cut the squash into chunks and pass them through the grating disk of a food processor. Then follow the instructions for the potato version, substituting the squash for the potatoes (and skipping the rinsing step at the beginning) and substituting the sage for the chives, and cooking the latkes slightly longer over slightly lower heat (about 4 minutes on the first side and 3 minutes on the second side over medium-low heat).
  • You can reheat the latkes in a 450 degree F oven in 3 to 4 minutes.

PARSNIP & CELERY ROOT BISQUE



Parsnip & Celery Root Bisque image

Here's a simple yet elegant soup for fall and winter. Everyone enjoys the smooth texture and earthy veggies. For a colorful garnish, sprinkle on chives and pomegranate seeds.-Merry Graham, Newhall, California

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

2 tablespoons olive oil
2 medium leeks (white portion only), chopped (about 2 cups)
1-1/2 pounds parsnips, peeled and chopped (about 4 cups)
1 medium celery root, peeled and cubed (about 1-1/2 cups)
4 garlic cloves, minced
6 cups chicken stock
1-1/2 teaspoons salt
3/4 teaspoon coarsely ground pepper
1 cup heavy whipping cream
2 tablespoons minced fresh parsley
2 teaspoons lemon juice
2 tablespoons minced fresh chives
Pomegranate seeds, optional

Steps:

  • In a large saucepan, heat oil over medium-high heat; saute leeks 3 minutes. Add parsnips and celery root; cook and stir 4 minutes. Add garlic; cook and stir 1 minute. Stir in stock, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 25-30 minutes., Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pan. Stir in cream, parsley and lemon juice; heat through. Serve with chives and, if desired, pomegranate seeds.

Nutrition Facts : Calories 248 calories, Fat 15g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 904mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 5g fiber), Protein 6g protein.

CELERY-ROOT AND POTATO LATKES



Celery-Root and Potato Latkes image

Categories     Cake     Potato     Vegetable     Side     Fry     Sauté     Hanukkah     Vegetarian     Kosher     Simmer     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 32 latkes

Number Of Ingredients 12

1 large celery root (celeriac; 1 1/2 lb), peeled with a knife
1 1/2 lb large russet (baking) potatoes (about 3 large)
2 tablespoons fresh lemon juice
1 lb onions, quartered
2/3 cup all-purpose flour
4 large eggs, lightly beaten
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon ground celery seeds
About 1 1/2 cups vegetable oil
Special Equipment
a kitchen towel (not terry cloth)

Steps:

  • Put oven racks in upper and lower thirds of oven and preheat oven to 250°F.
  • Coarsely grate celery root into a bowl using the 1/3-inch-wide holes of a box grater.
  • Peel potatoes and coarsely grate into a large bowl. Add lemon juice and toss. Coarsely grate onions into same bowl.
  • Transfer to towel, then gather up corners to form a sack and twist tightly to wring out as much liquid as possible.
  • Return potatoes and onions to cleaned bowl and stir in celery root, flour, eggs, salt, pepper, and celery seeds until combined well.
  • Heat 1/3 inch oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Fill a 1/4-cup measure (not tightly packed) with latke mixture and carefully spoon it into skillet, then flatten to 3 inches in diameter with a slotted spatula. Form 3 more latkes in skillet, then fry until undersides are deep golden, 1 1/2 to 3 minutes. Turn over using 2 spatulas and fry until deep golden all over, 1 1/2 to 3 minutes more. (If latkes brown too quickly, lower heat to moderate.) Transfer to paper towels to drain briefly. Keep warm in 1 layer on a metal rack set in a shallow baking pan in oven. Make more latkes in same manner. Use a second rack and baking pan to keep last batches warm.

CELERY ROOT-PARSNIP LATKES



Celery Root-Parsnip Latkes image

Noah Bernamoff serves his classic latkes at Mile End Deli in Brooklyn all year long. At Hanukkah, he breaks out the variations. Celery root and parsnip replace potato in this version, the sweetness of the parsnips tempered by the grassiness of the celery root. Mr. Bernamoff suggests topping these with horseradish cream.

Provided by Melissa Clark

Categories     dinner, quick, main course

Time 30m

Yield About 4 dozen latkes

Number Of Ingredients 9

1 pound celery root, peeled and grated
1 pound parsnips, peeled and grated
1 medium onion, peeled and grated
1 1/4 cups matzo meal
3/4 cup chopped Italian parsley
5 large eggs
1 tablespoon kosher salt, more for serving
3/4 teaspoon cracked black pepper
Safflower oil

Steps:

  • Place grated celery root, parsnips and onion in a large bowl. Sprinkle in matzo meal and toss mixture together with your hands. Add parsley, eggs, salt and pepper and combine again using your hands until ingredients are incorporated.
  • Heat 2 tablespoons oil in a large sauté pan over medium-high. Take a heaping tablespoon of the mixture and flatten between your palms. Fry latkes, without moving them, for 4 to 5 minutes, checking that they don't over-brown. (You should be able to fry them in batches of 11 to 12, depending on pan size.) Flip latkes, turn heat down to medium-low and fry another 4 minutes, or until well browned and tender. Transfer to a baking sheet lined with paper towels. Sprinkle with additional salt. Serve warm.

Nutrition Facts : @context http, Calories 29, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 68 milligrams, Sugar 1 gram, TransFat 0 grams

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