Celery Root and Mushroom Latkes with Onion Applesauce

Ingredients

Makes 16 Servings

Preparation

1. Onion Applesauce

   Step 1

   Preheat oven to 350°. Line a small rimmed baking sheet with foil. Wrap the apple in another piece of foil. Place unpeeled onion and apple on prepared sheet. Bake until tender, about 1 hour. Let cool completely, keeping the apple in the foil.

   Step 2

   Unwrap apple; core, peel, and place with juices in a food processor. Peel onion; add to processor. Add 2 tsp. salt. Purée until very smooth. Transfer to a medium bowl. Season applesauce with salt. Cover; chill. DO AHEAD: Can be made 2 days ahead. Keep chilled.

   Step 3

   Stir in cilantro before serving.

2. Latkes

   Step 4

   Meanwhile, mix celery root, potatoes, and salt in a large colander set over a large bowl to draw out moisture. Chill; let drain for 1 1/2 hours. Mix in mushrooms; let drain in refrigerator for 30 minutes longer.

   Step 5

   Using your hands, squeeze excess moisture from the potato mixture. Transfer to another large bowl. Stir in the eggs and the next 4 ingredients; blend thoroughly. Cover the surface with plastic wrap and chill for at least 1 hour and up to 3 hours. (This will help bind the latkes.)

   Step 6

   Preheat oven to 300°. Line a baking sheet with paper towels. Divide latke mixture into 16 equal portions on another baking sheet. Form each into a 1/2″-thick patty. Pour oil into a large nonstick skillet to a depth of 1/4″; heat over medium heat. Working in batches, fry latkes until cooked through and golden brown, about 5 minutes per side. Transfer to prepared sheet; keep warm in oven while frying remaining latkes.

   Step 7

   Serve warm latkes with onion applesauce.

One serving contains: Calories (kcal) 102.1 %Calories from Fat 44.3 Fat (g) 5.1 Saturated Fat (g) 0.6 Cholesterol (mg) 23.3 Carbohydrates (g) 12.3 Dietary Fiber (g) 1.8 Total Sugars (g) 3.0 Net Carbs (g) 10.5 Protein (g) 2.9 Sodium (mg) 216.2