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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Latkes with Roasted Beets and Sour Cream

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Latkes with Roasted Beets and Sour Cream Empty Latkes with Roasted Beets and Sour Cream

    Post by Lobo Mon 18 Jan 2016, 10:54 pm

    Latkes with Roasted Beets and Sour Cream Img9l
    Latkes with Roasted Beets and Sour Cream
    Latkes with Roasted Beets and Sour Cream Translucent
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    Prep Time: 30 minutes
    Cook Time: 90 minutes
    Servings: 12
    Earthy roasted beets and tangy sour cream are the perfect partners for piping-hot potato latkes. If you’d like to keep your red beets from bleeding onto the golden ones, dress the two types of beets in separate bowls. Or use Chioggia beets, which have pretty concentric rings of red and white, instead of the red and golden beets.






    • 5

    Ingredients:

    For the roasted beets:


    • 1 large red beet
    • 1 large golden beet
    • 3 Tbs. extra-virgin olive oil
    • Kosher salt and freshly ground pepper
    • 2 Tbs. fresh lemon juice
    • 2 Tbs. chopped fresh flat-leaf parsley


    For the latkes:


    • 2 lb. (1 kg) russet potatoes, peeled
    • 1 large yellow onion, peeled, ends trimmed and halved lengthwise
    • 2 eggs, lightly beaten
    • 2 tsp. salt
    • 1/2 tsp. freshly ground pepper
    • 3 Tbs. all-purpose flour
    • Olive oil for frying

    • Sour cream for serving
    • Flaky sea salt for serving

    Directions:

    Preheat an oven to 400°F (200°C).

    To make the topping, place each beet on a separate sheet of aluminum foil. Drizzle with 1 Tbs. of the olive oil and season with salt and pepper. Wrap the foil around the beets and place on a baking sheet. Roast until the beets are tender when pierced with a paring knife, about 1 hour. Let cool to room temperature.

    Peel the beets and cut each into 8 wedges. Cut each wedge into slices about 1/8 inch (3 mm) thick. Transfer to a bowl and toss with the remaining 2 Tbs. olive oil, the lemon juice and parsley. Season with salt and pepper. Set aside.

    Reduce the oven temperature to 250°F (120°C). Line a baking sheet with paper towels.

    To make the latkes, using the fine grating attachment of a food processor, grate the potatoes and the onion into a bowl. Transfer the mixture to a kitchen towel and squeeze to remove the excess liquid.

    In a large bowl, beat the eggs with the salt and pepper. Add the grated potatoes and onion and the flour and toss to thoroughly combine.

    In a large fry pan over medium heat, pour olive oil to a depth of 1/2 inch (12 mm). Heat the oil until almost smoking. Working in batches, drop the batter into the oil, using 1 heaping Tbs. per latke. Press down on the latkes with the back of a spatula and cook until crisp and golden brown, 3 to 5 minutes per side. Using a slotted spatula, transfer the latkes to the prepared baking sheet and keep them warm in the oven while cooking the remaining latkes.

    To serve, top each latke with a dollop of sour cream and divide the beet slices equally among the latkes. Sprinkle lightly with flaky sea salt and serve immediately. Makes about 3 dozen latkes; serves 12.

    Williams-Sonoma Test Kitchen

      Current date/time is Thu 28 Mar 2024, 3:07 pm