Jazzing Up Traditional Recipes: Mixed Root Vegetable Latkes with Pineapple/Pear/Raspberry Compote and Crème Fraîche
Chanukah’s well behind us, but sometimes it takes a while to type things up. Also, this dish is a fun “side” year-round. Usually, latkes are made from potatoes, and served with apple sauce and sour cream. My version is a little different. I use mixed root vegetables, with pineapple/pear/raspberry compote, and probiotic yogurt for toppings…
In Toronto, we’re fortunate to have a year-round local supplier of organic vegetables —a little more expensive, but worth it for quality, taste, and longevity. Cookstown Greens has been around since 1988, and has growing clientele and fresh produce selections. I enjoy the root vegetable combinations, cooked as are, or as the chief ingredient for recipes like Latkes.
• 3 bags of Cookstown’s Mixed Root Vegetables, peeled and grated (or shredded)
• 6 large white onions, peeled and shredded
• 6 eggs
• 3 level teaspoons of salt
• 3 dashes of of white pepper
• 12 level tablespoons of flax meal
• 1.5 teaspoons of baking powder
• Extra virgin oil for frying (1.5 bottles, approx)
Method
A food processor is helpful for preparing this recipe—and will save time and energy.
• Cut the root vegetables and onions to fit through the feeder tube of the processor, then grate through the grating disc.
• Turn the grated ingredients into a metal sieve and press down firmly with a spoon to remove as much moisture as possible. Then leave to drain further while seeing to other ingredients.
• Mix the flax meal, baking powder, and seasonings in a bowl, then add the eggs (which should be beaten), gradually stirring them to form a batter.
• Add the drained potato and onions and mix thoroughly.
• Form the final mixture into tablespoon-size patties.
• Fry in half inch deep hot oil until the underside is brown then turn over and cook the other side. (Please be careful, and have a fan going, or vent open, on the oven, if possible).
• Drain on several layers of kitchen paper, before serving.
• If freezing, make sure everything is completely cooled down.
• 1 whole pineapple (minus the center and the skin)
• 1 small container of raspberries
• 2 - 3 pears
Method
• Yes, you can cook pineapple, and it’s delicious that way!
Stew the pineapple, then pear, and mush up when soft.
• Finally, stir in the raspberries. (These don’t need to be cooked. They’ll break up and look more like mush than polka dots!)
• Compote freezes nicely too!
Caution: Make in bulk, because you will stink out the kitchen for a few days (with the after-smell of frying). Might as well make it worthwhile! (Yield: 5 - 8 dozen.)
These latkes freeze nicely, and can be heated up in the oven, till crisp. Serve with a dollop of chilled or room temperature compote and a blob of crème fraiche. ENJOY!
For more of DocSusan’s spontaneous recipe creations, please see earlier posts:
• New Year’s Scones: 30 Minutes to Homemade, From Idea to Tabletop (January 3, 2009)
• Comfort Food, Comfort Mood: Self-Care and Cooking for One that’s Nutritious, Delicious, and Easy (December 15, 2008)
• Homemade Dog Food: Synchronicity, Health, Quality (November 22, 2008)
• The Cooking Gene—No Exact Recipes, Wholesome Cuisine 2: Cookies and Scones (September 25, 2008)
• The Cooking Gene—No Exact Recipes, Wholesome Cuisine 1: Soups (September 22, 2008)
