Celery-Root Pancakes

1. 1

   Preheat the oven to 400.

2. 2

   Working over a large bowl, coarsely shred the celery root and potato on the large holes of a box grater.

3. 3

   Using 2 forks, toss the celery root and potato with the onion and salt.

4. 4

   In a large nonstick skillet, heat 1 1/2 tablespoons of the oil.

5. 5

   Scoop four 1/2-cup mounds of the vegetable mixture in the skillet and flatten into cakes.

6. 6

   Cook the pancakes over moderately high heat until browned and crisp, about 4 minutes per side.

7. 7

   Transfer to a large baking sheet and season with pepper; keep warm in the oven.

8. 8

   Repeat with the remaining oil and vegetable mixture.

9. 9

   Serve the pancakes hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.