Potato–Celery Root Pancakes

Preparation info

  • Serves


    • Difficulty


Appears in

Let's Do Brunch

Let's Do Brunch

By Brigit Binns

Published 2013

  • About

Adding celery root to the classic potato pancake lightens the texture and adds a pleasing nutty flavor. Dress up this dish with a dollop of crème fraîche and caviar.


  • 2 small russet potatoes, about 1 lb (500 g), peeled
  • 1 celery root<


Using a food processor fitted with the shredding disk or the large holes of a box grater-shredder, shred the potatoes and celery root. Line a colander with cheesecloth. Transfer the potatoes and celery root to the colander, set over a bowl, and twist the cheesecloth tightly into a pouch, squeezing out the moisture. Let the vegetables drain for 15 minutes. Squeeze the cheesecloth again. Carefull