Ingredients Jump to Instructions ↓

  1. 3 ounces grapeseed oil

  2. 3 large carrots , peeled and diced

  3. 1 quart fresh carrot juice

  4. 1/4 cup freshly grated horseradish

  5. 2 tablespoons toasted caraway seeds

  6. 1 cup creme fraiche

  7. 3 Yukon gold potatoes , peeled

  8. 2 red onions, peeled

  9. 1 carrot, peeled

  10. 1 red beet, roasted and peeled

  11. 2 cups grapeseed oil, plus more as needed

  12. 2 eggs

  13. 1/2 cup all-purpose flour

  14. Salt, for sprinkling

Instructions Jump to Ingredients ↑

  1. Carrot Puree:

  2. Heat the oil in a medium saucepan , over medium heat. Add the carrots and saute for 2 minutes. Stir in the carrot juice and simmer until the liquid has reduced by 5/6. Put the carrot mixture in a blender and puree until smooth. Transfer to a serving bowl and serve at room temperature.

  3. Horseradish and Caraway Creme Fraiche:

  4. Mix all of the ingredients in a small bowl and let sit, ideally for 24 hours in the refrigerator. Serve cool.

  5. Latkes:

  6. Using the grating attachment in a food processor , grate the potatoes, onions, carrot and beet separately. Coat a small saute pan with a little oil and put it over low heat. Add half of the grated onions and saute them slowly until caramelized, soft and sweet. Using a colander , squeeze all the excess liquid out of the remaining vegetables and then combine all of the ingredients in a mixing bowl.

  7. Add the 2 cups of oil to a medium skillet and heat it to 370 degrees F. Put 2 ounces of the latke mixture into the oil and cook until brown on 1 side, approximately 2 minutes. Using a slotted spoon or spatula , flip the latke and continue to cook until brown on the other side. Remove from oil to a paper towel covered tray and immediately season with salt, to taste. Continue with the remaining mixture. Arrange the latkes on a serving platter and serve immediately with the carrot puree and the horseradish and caraway creme fraiche.


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