Celery Root and Potato Latkes

from Gourmet Magazine, December 2004

Celery Root and Potato Latkes
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Servings Prep Time
32 latkes 1 hour
Cook Time
15 minutes
Servings Prep Time
32 latkes 1 hour
Cook Time
15 minutes
Celery Root and Potato Latkes
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Servings Prep Time
32 latkes 1 hour
Cook Time
15 minutes
Servings Prep Time
32 latkes 1 hour
Cook Time
15 minutes
Ingredients
Servings: latkes
Units:
Instructions
  1. Place oven racks at the upper and lower thirds positions and preheat oven to 250 F.
  2. Coarsely grate celery root into a bowl using the 1/3 inch-wide holes of a box grater.
  3. Peel potatoes and coarsely grate into a large bowl. Add lemon juice and toss. Coarsely grate onions into the same bowl.
  4. Transfer to towel, then gather the corners to form a sack. Twist tightly to wring out as much liquid as possible.
  5. Return potatoes and onions into a clean bowl and stir in celery root, flour, eggs, salt, pepper and celery seeds until well combined.
  6. Heat 1/3 inch of oil in a 12-inch nonstick skillet over moderately high heat until hot, but not smoking. Fill a ¼ cup measure (but do not tightly pack) with the latke mixture and carefully spoon into the heated skillet, then fry until the underside is a deep golden color (1 ½ to 3 minutes).
  7. Turn over using 2 spatulas and fry until deep golden on all sides (1 ½ to 3 more minutes).
  8. Transfer to paper towels to drain briefly. Keep warm in a baking dish in the oven.
  9. Repeat frying process until all latkes are cooked.
Recipe Notes

Helpful Hints:

  •  You may fry latkes 1 hour ahead of serving time.
  • You may shred the potatoes, onions and celery root in a food processer with the shredding disk.
    However use 5 eggs (instead of 4), as the machine will grate more coarsely than hand grating and will require more binding.
  •  Monitor the rate at which the latkes brown. If they brown very quickly, try reducing the heat to
    moderate.
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Garden Pesto

Garden Pesto
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When you've got some extra greens around, try this veggie packed pesto, which can be frozen for later and added to your favorite fall and winter dishes!!!
Servings Prep Time
1 cup 10 minutes
Cook Time
10 minutes
Servings Prep Time
1 cup 10 minutes
Cook Time
10 minutes
Garden Pesto
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When you've got some extra greens around, try this veggie packed pesto, which can be frozen for later and added to your favorite fall and winter dishes!!!
Servings Prep Time
1 cup 10 minutes
Cook Time
10 minutes
Servings Prep Time
1 cup 10 minutes
Cook Time
10 minutes
Ingredients
Servings: cup
Units:
Instructions
  1. Prepare your mise en place.
  2. Combine basil, arugula, oregano, garlic and walnuts in a food processor. Pulse until fine.
  3. Add parmesan, red pepper flakes, lemon juice, salt and pepper. Pulse until incorporated.
  4. While food processor is running, stream in olive oil until emulsified.
  5. Use pesto on pasta, sauteed vegetables or in scrambled eggs. Enjoy!
Recipe Notes
  • Pesto can be stored in an air-tight container in the refrigerator for up to 1 week.

  • Try freezing pesto in ice cube trays for already portioned single servings to use all season. Frozen pesto will keep for up to 1 month

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Rutabaga Gratin

Rutabaga Gratin
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Rating: 5
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Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
50 minutes 10 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
50 minutes 10 minutes
Rutabaga Gratin
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Rating: 5
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Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
50 minutes 10 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
50 minutes 10 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Preheat oven to 350 degrees F.
  3. Combine the rutabaga slices in a medium mixing bowl with olive oil, salt and pepper. Toss until the rutabaga is evenly coated.
  4. Arrange rutabaga slices in a 9x9" casserole or four large ramekins and place on a sheet pan. Set aside.
  5. In a separate mixing bowl, combine breadcrumbs, Parmesan, thyme and 1/2 teaspoon of olive oil. Season with salt and pepper. Stir to mix.
  6. Sprinkle breadcrumb mixture evenly over rutabaga.
  7. Loosely cover baking dishes and sheet pan with foil, transfer to oven and bake for 30 minutes.
  8. Remove the foil and cook for another 20 minutes. The gratin will be finished when you can stick a toothpick in it without encountering resistance.
  9. Cool for 10 minutes. Enjoy!
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Roasted Fall Vegetables with Pecan Gremolata

Roasted Fall Vegetables with Pecan Gremolata
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Votes: 3
Rating: 3.67
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From Eat It! Food Adventures with Marco Polo, by Gracie Cavnar The award-winning children's cookbook and adventure story is available online from Recipe for Success Foundation at recipe4success.org
Servings Prep Time
8 servings 15 minutes
Cook Time Passive Time
20 minutes 20 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time Passive Time
20 minutes 20 minutes
Roasted Fall Vegetables with Pecan Gremolata
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Rating: 3.67
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From Eat It! Food Adventures with Marco Polo, by Gracie Cavnar The award-winning children's cookbook and adventure story is available online from Recipe for Success Foundation at recipe4success.org
Servings Prep Time
8 servings 15 minutes
Cook Time Passive Time
20 minutes 20 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time Passive Time
20 minutes 20 minutes
Ingredients
Servings: servings
Units:
Instructions
Roast The Vegetables
  1. Prepare your mise en place.
  2. Preheat the oven to 425 degrees.
  3. Cut the carrots and parsnips in half lengthwise and again crosswise.
  4. Cut the turnips halves into 1-inch wedges.
  5. Place the carrots, parsnips, turnips, Brussels sprouts and shallots in a large bowl.
  6. Drizzle with 3 tablespoons of the oil. Toss to combine.
  7. Line a sheet pan with foil and arrange the vegetables in one layer on top of the foil, sprinkle with sea salt and freshly ground black pepper.
  8. Place the sheet pan in the oven. Roast the vegetables for 50 minutes or until tender and nicely browned. Gently stir every 15 - 20 minutes.
  9. Remove sheet pan from the oven and transfer the vegetables to a large platter; cover to keep warm.
Make the Gremolata
  1. Grate the yellow peel (the zest) of the lemon with a grater or a microplane until you have accumulated a tablespoon. (Avoid the bitter white part, called the pith.)
  2. Cut the lemon in half. Squeeze the juice into a bowl and remove the seeds.
  3. In a bowl, combine pecans, cheese, parsley, garlic and lemon zest, 1 tablespoon of lemon juice and 1 tablespoon of oil. Stir to combine.
  4. Just before serving, drizzle the vegetables with remaining 2 tablespoons of oil and 1 tablespoon of lemon juice. then spread the gremolata evenly over the warm vegetables.
  5. Toss to coat and serve warm.
Recipe Notes
final cover
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Ratatouille

Ratatouille
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Votes: 2
Rating: 4.5
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Servings Prep Time
6 servings 20 minutes
Cook Time
40 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
40 minutes
Ratatouille
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Votes: 2
Rating: 4.5
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Servings Prep Time
6 servings 20 minutes
Cook Time
40 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Units:
Instructions
The Vegetables
  1. Prepare your mise en place.
  2. Cut the ends off each zucchini and cut them in half lengthways. Then, cut them into strips and then into 1” chunks.
  3. Peel the eggplant, and then cut it the same way as you did the zucchini.
  4. Cut the ends off the pepper and remove the seeds. Cut into thin strips.
  5. Cut the tomatoes in half, remove seeds, and cut into quarters.
  6. Peel and smash the garlic.
  7. Peel the onions and chop them finely.
The Ratatouille
  1. Turn burner onto low.
  2. Measure and add the oil to a large saucepan; allow oil to heat up.
  3. Add onions into the large saucepan. Cook them over low heat for about 10 minutes, until the onions are soft and lightly browned.
  4. Measure and add the tomato paste to the onions, stir together.
  5. Measure and add the vegetables, garlic, seasoning, herbs (except basil), salt and pepper to the onions in the pan. Stir everything well.
  6. Turn heat up to medium. Cook the ratatouille (stirring occasionally) on medium heat for about 3 minutes. Then turn down the heat, so that it is bubbling gently.
  7. Put a lid onto the pan. Lift the lid and stir it every now and then. Cook the ratatouille for 20 minutes, then remove the lid and cook it for 5 minutes
  8. Remove from heat and stir in the basil.
  9. Serve into shallow bowls and garnish with basil. Enjoy!
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