4.5
2 ratings

Root Vegetable Latkes with Beet Applesauce

An applesauce to beet out the competition
Root vegetable latkes with beet applesauce
Abel Uribe/Chicago Tribune; Shannon Kinsella/food styling

Made of five root vegetables, these latkes are a healthy alternative to the traditional potato pancake. 

This recipe by Marlene Sorosky Gray and adapted by Peggy Wolff appeared in the Chicago Tribune.

Ready in
1 h 15 m
35 m
(prepare time)
40 m
(cook time)
4
Servings
388
Calories Per Serving

Ingredients

For the root vegetable latkes

  • 1 1/2 Cup peeled, shredded boiling potatoes, such as Yukon Gold
  • 1 Cup peeled, shredded rutabaga, about ½ pound
  • 1 Cup peeled, shredded parsnips, about 4 parsnips
  • 1 Cup peeled, shredded celery root, about medium 1 bulb
  • 1 Cup shredded onion, about 1 medium onion
  • 2 eggs, lightly beaten
  • 1/3 Cup flour
  • 1 Teaspoon kosher salt, or to taste
  • 4 to 6 Tablespoons vegetable oil
  • Flaky salt

For the beet applsauce

  • 1 beet, about 6 ounces, scrubbed, stem trimmed to ½ inch
  • 1 1/2 Cup jarred applesauce

Directions

For the root vegetable latkes

Stir together potatoes, rutabaga, parsnips, celery root and onion in a large bowl.

Add eggs, flour and salt; mix well until thoroughly combined.

Heat 2 tablespoons oil in a large skillet over medium-high heat.

Form patties by lightly packing the mixture into a ¼ cup measure; drop 4 to 5 mounds of the mixture into the hot oil.

Flatten them into 3-inch rounds with a spatula.

Cook until the bottoms are deeply browned, 5 to 6 minutes.

Flip and cook on the other side, about 4 minutes or until browned.

Transfer to a baking sheet lined with paper towels.

If you’re serving immediately, keep your first batch warm in a single layer in a 200-degree oven while you cook the rest.

Remove any veggie shreds from oil left in skillet.

If skillet is dry, add 1 to 2 more tablespoons of oil, and when hot, continue making latkes.

(Latkes may be refrigerated overnight or frozen. Reheat in a single layer at 425 until sizzling and crisp, 6 to 10 minutes.)

Before serving, sprinkle with the flaky salt.

Serve with the beet applesauce.

For the beet applsauce

Heat the oven to 425 degrees.

Put beet in a shallow baking dish with ½ inch of water; cover with a lid or aluminum foil.

Bake until a paring knife easily pierces the center, 30-60 minutes.

You may need to add a little more water toward the end.

Do not let the pan become dry.

Remove from the oven, uncover and allow to cool.

When cooled, cut the top and tail off of the beet.

Rub under running water to slip off the skin. Or hold beet in a paper towel and use it to remove the skin.

Finely chop the beet; mix in a bowl with the applesauce.

Nutritional Facts
Servings4
Calories Per Serving388
Total Fat20g31%
Sugar17gN/A
Saturated2g10%
Cholesterol80mg27%
Protein7g15%
Carbs47g16%
Vitamin A36µg4%
Vitamin B120.2µg8%
Vitamin B60.4mg32.9%
Vitamin C52mg58%
Vitamin D0.4µg2.9%
Vitamin E5mg33%
Vitamin K25µg21%
Calcium82mg8%
Fiber7g29%
Folate (food)96µgN/A
Folate equivalent (total)96µg24%
Iron2mg12%
Magnesium56mg13%
Monounsaturated13gN/A
Niacin (B3)2mg11%
Phosphorus200mg29%
Polyunsaturated4gN/A
Potassium845mg18%
Riboflavin (B2)0.2mg17.2%
Sodium900mg37%
Thiamin (B1)0.2mg16.5%
Trans0.1gN/A
Water296gN/A
Zinc1mg10%