CELERY ROOT AND POTATO PANCAKE

CELERY ROOT AND POTATO PANCAKE image

Yield 3-4

Number Of Ingredients 5

Previous Next

3/4 cup finely shredded celery root
1/2 teaspoon celery salt
3 tablespoons clarified butter
2 3/4 cups peeled and finely shredded Idaho potato
Kosher or sea salt and freshly ground black pepper.

Steps:

1. In a medium bowl, toss together the celery root and celery salt. Heat a 10-inch skillet (preferably a well-seasoned cast-iron pan) over medium-high heat and add 1 1/2 tablespoons of the butter. Evenly spread half the potato in the pan. Distribute the celery root over the potatoes; then cover with the remaining potatoes. 2. Cook for a few minutes and then, using a spatula, gently press down on the pancake. Neaten the edges, if necessary. Cook until the bottom of the pancake is evenly browned, about 10 minutes. Place a large plate over the skillet and flip the pancake onto it. 3. Return the skillet to the heat and add the remaining 1 1/2 tablespoons butter. After it melts, gently slide the pancake back into the pan to brown the second side. If necessary, neaten the edges with a spatula. Continue cooking until evenly browned. Season with salt and pepper to taste. Cut into quarters and serve. Serves 4 as a side dish.