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