Celery root and Mushroom Latkes with Onion Applesauce

 

Prep time: 120 minutes

Cooking time: 65 minutes

Yields: 8 people

 

Ingredients: 

Onion applesauce
1 granny smith apple 

1 onion

​

Latkes

1 lb celeriac/celery root, grated

1 lb russet potatoes, grated

1 lb mushrooms, cleaned and sliced (oyster, cremini or lobster work well)
2 tbsp ground flax

6 tbsp water
3 tbsp oat flour
1 tbsp ground cumin
1 tbsp ground turmeric
1 1/2 tsp ground pepper

 

Directions: 

Onion Applesauce

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Roast onion and apple until tender aprox 1 hour. In a blender puree until smooth.

​

Latkes

Mix the ground flax and water in a bowl and set aside. Meanwhile in a separate bowl mix celery root and  potato, over a separate bowl press mixture together between your hands to remove moisture.  Place the pressed mixture back in the original bowl. Once complete add the mushrooms, oat flour, flax mixture and spices; stir thoroughly and chill for 1-3 hours. Preheat oven to 375 degrees and divide into 16 equal portions. Form each into aprox 1/2" thick patty.  Bake until golden brown, about 15 minutes per side. Keep warm in oven. Serve with onion applesauce.

​

Adapted from Bon Appetit