Serves 8
40 min
Celeriac Potato Pancakes with Apple Crème Fraîche
Recipe GLPR172d06ef23d0a9
Golden, crispy pan-fried pancakes made from grated celeriac and potato, served with a tangy and refreshing apple crème fraîche topping studded with fresh chives. This vegetarian dish is naturally gluten-free and offers a sophisticated blend of earthy root vegetables with bright apple notes.
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Ingredients
1 small onion, diced
1 clove garlic, minced
3 tablespoons olive oil, divided
1 medium celeriac (celery root), trimmed, peeled, and grated
4 Yukon Gold potatoes, peeled and grated
2 tablespoons fresh flat-leaf parsley, chopped
1 large egg
Salt and black pepper to taste
1 cup crème fraîche
1 Gala apple, peeled, grated, and finely chopped
¼ whole Juice of 1/4 lemon
12 fresh chives, snipped, plus more for garnish
Directions
Prepare the apple crème fraîche topping: In a medium bowl, combine the crème fraîche, grated apple, lemon juice, and 12 snipped chives. Season with salt and pepper to taste. Stir gently to combine. Set aside in the refrigerator.
Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Remove from heat and set aside.
Grate the peeled celeriac and potatoes on the large holes of a box grater into a clean kitchen towel. Working over a bowl, squeeze the towel firmly to remove as much liquid as possible from the grated vegetables.
Transfer the squeezed vegetables to a large mixing bowl. Add the sautéed onion and garlic mixture, chopped parsley, and egg. Season generously with salt and pepper. Mix until the ingredients are evenly combined and the egg is fully incorporated.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Working in batches, carefully drop heaping tablespoons of the celeriac mixture into the hot oil and gently flatten each pancake with the back of a spatula to about 1/2 inch thickness.
Cook the pancakes for 3-4 minutes on the first side until golden brown and crispy, then carefully flip and cook the other side for another 3-4 minutes until equally golden and cooked through. Transfer cooked pancakes to a paper towel-lined plate.
To serve, arrange the warm celeriac potato pancakes on a platter or individual plates. Top each pancake generously with the apple crème fraîche and garnish with additional fresh chives.
