Beet and Red Onion Potato Latkes with Carrot Puree and Horseradish and Caraway Creme Fraiche
- Carrot Puree:
- 3 ounces grapeseed oil
- 3 large carrots, peeled and diced
- 1 quart fresh carrot juice
- Horseradish and Caraway Creme Fraiche:
- 1/4 cup freshly grated horseradish
- 2 tablespoons 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
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.
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.
Recipe courtesy Eric Greenspan
Recipe courtesy of Robert Irvine
Recipe courtesy of Food Network Kitchen