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Beet and Red Onion Potato Latkes with Carrot Puree and Horseradish and Caraway Creme Fraiche (Eric Greenspan ) Recipe

Beet and Red Onion Potato Latkes with Carrot Puree and Horseradish and Caraway Creme Fraiche (Eric Greenspan ) Recipe

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Beet and Red Onion Potato Latkes with Carrot Puree and Horseradish and Caraway Creme Fraiche (Eric Greenspan )

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Ingredients:

Serving

3 oz grapeseed oil
3 large carrots, peeled and diced
1 quart fresh carrot juice
1/4 cup freshly grated horseradish
2 tbsp toasted caraway seeds
1 cup creme fraiche
3 yukon gold potatoes, peeled
2 red onions, peeled
1 carrot, peeled
1 red beet , roasted and peeled
2 cups grapeseed oil , plus more as needed
2 eggs
1/2 cup all-purpose flour
salt, for sprinkling

Directions:

Carrot Puree:
Heat the oil in a medium saucepan, over medium heat. Add the carrots and saute for 2 minutes. Stir in the carrot juice and simmer until the liquid has reduced by 5/6. Put the carrot mixture in a blender and puree until smooth. Transfer to a serving bowl and serve at room temperature.
Horseradish and Caraway Creme Fraiche:
Mix all of the ingredients in a small bowl and let sit, ideally for 24 hours in the refrigerator. Serve cool.
Latkes:
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. 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.
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. 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1576.76 Kcal (6602 kJ)
Calories from fat	1343.17 Kcal
		% Daily Value*
Total Fat	149.24g	230%
Cholesterol	99.59mg	33%
Sodium	344.46mg	14%
Potassium	1186.23mg	25%
Total Carbs	52.93g	18%
Sugars	18.94g	76%
Dietary Fiber	8.34g	33%
Protein	11.62g	23%
Vitamin C	34.7mg	58%
Vitamin A	3.1mg	102%
Iron	1.3mg	7%
Calcium	183.5mg	18%

Amount Per 100 g
Calories	251.91 Kcal (1055 kJ)
Calories from fat	214.59 Kcal
		% Daily Value*
Total Fat	23.84g	230%
Cholesterol	15.91mg	33%
Sodium	55.03mg	14%
Potassium	189.52mg	25%
Total Carbs	8.46g	18%
Sugars	3.03g	76%
Dietary Fiber	1.33g	33%
Protein	1.86g	23%
Vitamin C	5.5mg	58%
Vitamin A	0.5mg	102%
Iron	0.2mg	7%
Calcium	29.3mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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