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Rutabaga Latkes

Serves: 4 to 6

Rutabaga, the zippier relative of the turnip, is similarly overlooked as a drab winter storage crop vegetable. These simple latkes help the humble rutabaga make a star appearance over the more traditional potato pancake. Because they are dense, using a food processor to shred the vegetables is much easier than doing it by hand. These are great paired with applesauce.

1 large rutabaga, peeled and shredded (1½ to 2 pounds)
2 large carrots, peeled and shredded (about 6 ounces)
1 small red onion, peeled and shredded (about 3 ounces)
1 cup packed, stemmed, and ribboned spinach, Swiss chard, or kale
4 large eggs, lightly beaten
½ teaspoon salt, or more to taste
½ teaspoon ground cumin
½ teaspoon freshly ground black pepper, or more to taste
¼ cup all-purpose flour, or more as needed to hold raw latkes together
6 tablespoons neutral oil, such as canola, or more if necessary for frying
Sour cream, ricotta, pesto, or applesauce for garnish

  1. Prepare a plate with layers of paper towels to drain the pancakes.

  2. Place the rutabaga, carrots, red onion, and greens in a large bowl and mix well.

  3. Using paper towels, squeeze out excess moisture from the vegetable mixture in the bowl. Add the beaten eggs, salt, cumin, and pepper, and toss together to fully combine. Scatter the flour over the mixture and toss together to incorporate.

  4. Heat 2 tablespoons of the oil in a heavy-bottomed skillet over medium heat until shimmering. Working in batches so as not to crowd the pancakes, use a ¼-cup measure to scoop the vegetable mixture into the skillet. Flatten the mixture gently, using the back of the measuring cup or a spatula, making sure the pancakes do not touch each other. Cook until golden brown on one side, about 4 minutes, then turn and brown for about 4 minutes on the other side. Transfer the latkes to the lined plate to drain. Cook the remaining batter, adding 1 tablespoon of oil or more, if necessary, between each batch.

  5. Serve warm and top with a spoonful of sour cream, ricotta, pesto, or applesauce.

Excerpted from The Berkshires Farm Table Cookbook. Copyright 2020 by Elisa Spungen Bildner and Robert Bildner. Reproduced by permission of The Countryman Press. All rights reserved.

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