In Season
In Season
Celery Root and Potato Pancakes
These pancakes are great when served with sour cream and applesauce. Celery root looks
like an overgrown, knobby, hairy root with celery growing out of the top. Despite its not so
attractive appearance, celery root has a wonderfully mild celery flavor and smooth texture.
Use a sharp knife to peel away the roots skin to reveal its pale flesh. Use a food processor
with grating attachment to make quick work of the potatoes and celery root.
Makes 12, 2 inch pancakes
2 large Yukon Gold potatoes, peeled and grated, about 1 1/2 pounds
1 celery root, peeled and grated, about 1 pound
1 lemon, juiced
2 tablespoon chopped fresh parsley
2 eggs
4 tablespoons unbleached, all purpose flour
1 1/2 teaspoons salt
Pinch of pepper
1/4 cup vegetable oil, plus more as needed, for frying
1. Using your hands, squeeze excess water from grated potato and celery root. Do a good
job of this or the pancakes will be too watery. Place grated potato and celery root in a large
bowl.
2. Add lemon juice, parsley, and eggs to potato and celery root. Mix together well. Add
flour, salt, and pepper. Mix well.
3. Heat 1/4 cup of vegetable oil in a large cast iron skillet over medium heat. Drop about
2 tablespoons worth of potato-celery root mixture into hot oil. Flatten into a 2 inch diameter circle. Repeat to fill pan, but not overcrowd. Cook pancakes on one side until golden
brown and crispy, 3-5 minutes. Flip over and repeat. Drain pancakes on paper towels and
keep warm. Repeat with remaining mixture, adding more oil when needed, and adjusting
heat when necessary to avoid burning. Serve warm and right away.
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Veg Table ~ Jan/Feb 2014
Veg Table~ Jan/Feb 2014
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