Latkes with Rutabaga, Rapini, and Parmesan

Name: Latkes with Rutabaga, Rapini, and Parmesan
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: Serves 2
Ingredients: 1 onion, finely chopped; 1 egg, beaten; 2 cups [500 g] peeled and grated Yukon gold potato; 1 cup [250 g] peeled and grated rutabaga; ½ lemon; Shaved Parmesan cheese for garnish; ¼ cup [30 g] chopped salted almonds, toasted; 2 Tbsp all-purpose flour; ½ tsp chopped fresh thyme; Pinch of freshly grated nutmeg; Kosher salt and Freshly ground black pepper; Kosher salt and Freshly ground black pepper; 3 Tbsp olive oil; 1 bunch rapini, trimmed and chopped; 2 garlic cloves, minced

Preparation info

Serves
2

Difficulty
Easy
Ready in
1 hr 10

Appears in

One Pan, Two Plates Vegetarian Suppers

By Carla Snyder

Published 2016

About

I could wax rhapsodic over the many ways I love a potato pancake, but lacing the pancake with rutabaga is pure genius, if I do say so myself. When paired with rapini and cheese, it’s the proverbial party in your mouth.

Ingredients

2 cups [500 g] peeled and grated Yukon gold potato
1 cup [250

Dinner
Supper
Autumn
Winter
Vegetarian

Method

In a large bowl, toss together the potato, rutabaga, onion, egg, flour, thyme, nutmeg, ½ tsp salt, and a few grinds of pepper.
Heat a 12-in [30.5-cm] skillet over medium-high heat, and add 2 Tbsp of the olive oil. When the oil shimmers, drop the potato-rutabaga batter into the skillet in four equal mounds. Using the back of a fork or a spatula, press the tops a