Beet and Red Onion Potato Latkes with Carrot Puree and Horseradish and Caraway Creme Fraiche

Name: Beet and Red Onion Potato Latkes with Carrot Puree and Horseradish and Caraway Creme Fraiche
Prep time: 1 d 1 h 5 min
Cook time: 1 d 1 h 5 min
Total time: 1 d 1 h 5 min
Yield: 4
Cuisine: Jewish
Ingredients: 2 Tbsps toasted caraway seeds; 1 carrot, peeled; 946 milliliters fresh carrot juice; 3 larges carrots, peeled and diced; 237 milliliters creme fraiche; 2 eggs; 118 milliliters all-purpose flour; 473 milliliters grapeseed oil, plus more as needed; 85 grams grapeseed oil; 59 milliliters freshly grated horseradish; 1 red beet, roasted and peeled; 2 red onions, peeled; 4 servings Salt, for sprinkling; 3 Yukon gold potatoes, peeled

You can never have too many Jewish recipes, so give Beet and Red Onion Potato Latkes with Carrot Puree and Horseradish and Caraway Creme Fraiche Hanukkah will be even more special with this recipe. If you have carrots, grapeseed oil, creme fraiche, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

Watch how to make this recipe.

Heat the oil in a medium saucepan, over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add the carrots and saute for 2 minutes. Stir in the carrot juice and simmer until the liquid has reduced by 5/

Ingredients you will need

Carrot Juice

Carrot

Put the carrot mixture in a blender and puree until smooth.

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Carrot

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Blender

Transfer to a serving bowl and serve at room temperature.

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Bowl

Mix all of the ingredients in a small bowl and let sit, ideally for 24 hours in the refrigerator.

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Bowl

Serve cool.

Using the grating attachment in a food processor, grate the potatoes, onions, carrot and beet separately. Coat a small saute pan with a little oil and put it over low heat.

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Potato

Carrot

Onion

Beet

Cooking Oil

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Food Processor

Frying Pan

Add half of the grated onions and saute them slowly until caramelized, soft and sweet. Using a colander, squeeze all the excess liquid out of the remaining vegetables and then combine all of the ingredients in a mixing bowl.

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Vegetable

Onion

Equipment you will use

Mixing Bowl

Colander

Add the 2 cups of oil to a medium skillet and heat it to 370 degrees F. Put 2 ounces of the latke mixture into the oil and cook until brown on 1 side, approximately 2 minutes. Using a slotted spoon or spatula, flip the latke and continue to cook until brown on the other side.

Ingredients you will need

Cooking Oil

Equipment you will use

Slotted Spoon

Frying Pan

Spatula

Remove from oil to a paper towel covered tray and immediately season with salt, to taste. Continue with the remaining mixture. Arrange the latkes on a serving platter and serve immediately with the carrot puree and the horseradish and caraway creme fraiche.

Ingredients you will need

Creme Fraiche