It's funny how these childhood memories translate into adulthood without really realizing it. This memory of my mom making that amazing potato crisp really came back to me when I started to think of recipes for this month.
I know that celeriac pairs well with potatoes and has the consistency needed to make a good pancake crisp.
Today’s recipe is a different take on my mother’s recipe. I’ve added celeriac root to add a little flavor and as stated in the last blog it helps to add a little fiber and less carbohydrates than potatoes by themselves.
Hope you Enjoy!
- 2.5 lbs Yukon Gold Potatoes, peeled
- 1 lb Celeraic, peeled
- 1/2 cup of Yellow onion or white onion
- 1 Egg, beaten
- 1.5 tsp of Salt
- 1/4 Tsp of Pepper
- Some type of oil: Ghee, butter, olive oil, coconut oil
Step 2: Shred the potatoes, celeriac and onion. To do this either use the large holes on a box shredder or with a food processor. The grater on my food processor is just ok so I used my box shredder.
Step 4: In batches start to remove as much water as possible from the mixture. Use cheese cloth or a kitchen towel and really squeeze. This is very important! I think I worked on increasing my grip strength in this step.
Step 6: Press the pancake mixture into the skillet. Then take a spatula and run it around the edge of the skillet. Cook for 10 minutes.
Step 7: Run the spatula around the edge again to loosen. Flip the pancake over onto a plate.
Step 8: Heat another 2 Tablespoons of your oil and slide the pancake back into skillet, cooking the other side. Cook for 15 minutes.
Step 10: Remove from the oven. Cut into slices and serve plain or with sour cream and some fresh chives!
This recipe goes well with any type of protein you want to pair with it. Eggs, steak or a nice breakfast sausage.
This weekend we will post our wrap up for celeriac and introduce our next veggie!