Beet and Red Onion Potato Latkes with Carrot Puree

Name: Beet and Red Onion Potato Latkes with Carrot Puree and Horseradish and Caraway Creme Fraiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ounces grapeseed oil; 3 large carrots, peeled and diced; 1 quart fresh carrot juice; 1/4 cup freshly grated horseradish; 2 tablespoons toasted caraway seeds; 1 cup creme fraiche; 3 Yukon gold potatoes, peeled; 2 red onions, peeled; 1 carrot, peeled; 1 red beet, roasted and peeled; 2 cups grapeseed oil, plus more as needed; 2 eggs; 1/2 cup all-purpose flour; Salt, for sprinkling

Servings: persons

3 ounces grapeseed oil
3 large carrots, peeled and diced
1 quart fresh carrot juice
1/4 cup freshly grated horseradish
2 tablespoons toasted caraway seeds
1 cup creme fraiche
3 Yukon gold potatoes, peeled
2 red onions, peeled
1 carrot, peeled
1 red beet, roasted and peeled
2 cups grapeseed oil, plus more as needed
2 eggs
1/2 cup all-purpose flour
Salt, for sprinkling

1
Heat the oil in a medium saucepan, over medium heat.
2
Add the carrots and saute for 2 minutes.
3
Stir in the carrot juice and simmer until the liquid has reduced by 5/6.
4
Put the carrot mixture in a blender and puree until smooth.
5
Transfer to a serving bowl and serve at room temperature.
6
Horseradish and Caraway Creme Fraiche:
7
Mix all of the ingredients in a small bowl and let sit, ideally for 24 hours in the refrigerator.
8
Serve cool.
9
Latkes:
10
Using the grating attachment in a food processor, grate the potatoes, onions, carrot and beet separately.
11
Coat a small saute pan with a little oil and put it over low heat.
12
Add half of the grated onions and saute them slowly until caramelized, soft and sweet.
13
Using a colander, squeeze all the excess liquid out of the remaining vegetables and then combine all of the ingredients in a mixing bowl.
14
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.
15
Using a slotted spoon or spatula, flip the latke and continue to cook until brown on the other side.
16
Remove from oil to a paper towel covered tray and immediately season with salt, to taste.
17
Continue with the remaining mixture.
18
Arrange the latkes on a serving platter and serve immediately with the carrot puree and the horseradish and caraway creme fraiche.

315

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 ounces grapeseed oil, 3 large carrots, peeled and diced, 1 quart fresh carrot juice, 1/4 cup freshly grated horseradish, and more.

Yes, Beet and Red Onion Potato Latkes with Carrot Puree and Horseradish and Caraway Creme Fraiche falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beet and Red Onion Potato Latkes with Carrot Puree and Horseradish and Caraway Creme Fraiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions