Celery Root Pancakes

Name: Celery Root Pancakes
Yield: 8 portions
Ingredients: 1 celery root (about 8 ounces); ¾ cup julienned red bell pepper, cut into 1 inch lengths; 1 onion; ¾ cup cooked corn kernels, well drained; 5 tablespoons chopped cilantro (fresh coriander); 4 eggs, lightly beaten; ½ teaspoon baking soda; Salt and freshly ground black pepper, to taste; 4 tablespoons (½ stick) unsalted butter; ½ cup crème fraîche, for garnish; 1 cup Avocado Purée, for garnish; 4 tablespoons olive oil; 3 tablespoons unbleached all-purpose flour; 1½ teaspoons finely chopped fresh jalapeño pepper

Preparation info

8
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Try crisp, sweet celery root—it has the texture of a potato and the flavor of celery with a mild hint of parsley. These pancakes are a wintertime favorite in Scandinavia, where they are topped with a dab of sour cream and a dab of salmon or caviar. It’s no wonder everyone roots for them!

Ingredients

1 celery root (about 8 ounces)
1 onion
¾ cup julienned red bell pepper, cut into 1 in

Starter
Spicy
Breakfast
Vegetarian

Method

Peel the celery root, and grate it on the largest holes of a grater. Place the gratings in a clean kitchen towel, and squeeze out any moisture. Transfer to a bowl.
Grate the onion coarsely. Place it in a clean kitchen towel, squeeze out any excess moisture, and add to the celery root.
Add the bell pepper, corn, eggs,