My F&W
quick save (...)

Celery-Root Pancakes

  • TOTAL TIME: 35 MIN
  • SERVINGS: 4
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN
  1. 1 pound celery root, peeled
  2. 1 russet potato (1/2 pound), peeled
  3. 2 tablespoons grated onion
  4. 1 teaspoon kosher salt
  5. 3 tablespoons vegetable oil
  6. Freshly ground pepper
  1. Preheat the oven to 400°. Working over a large bowl, coarsely shred the celery root and potato on the large holes of a box grater. Using 2 forks, toss the celery root and potato with the onion and salt.
  2. In a large nonstick skillet, heat 1 1/2 tablespoons of the oil. Scoop four 1/2-cup mounds of the vegetable mixture in the skillet and flatten into cakes. Cook the pancakes over moderately high heat until browned and crisp, about 4 minutes per side. Transfer to a large baking sheet and season with pepper; keep warm in the oven. Repeat with the remaining oil and vegetable mixture. Serve the pancakes hot.
Make Ahead The fried pancakes can be refrigerated overnight. Bring to room temperature before reheating in a 375° oven. Serve With Braised Short Ribs with Celery-Root Pancakes.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.