Best 6 Celery Root Parsnip Latkes Recipes

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Indulge in a culinary journey with our delectable Celery Root and Parsnip Latkes, a harmonious blend of flavors and textures. These latkes, rooted in traditional Jewish cuisine, are a delightful appetizer or side dish that will tantalize your taste buds. Crafted with a unique combination of celery root and parsnip, these latkes offer a symphony of earthy and sweet notes, perfectly complemented by a medley of herbs and spices. Accompanying this main recipe are several enticing variations, including a tantalizing Sweet Potato and Parsnip Latke, a delightful Zucchini and Feta Latke, and a vibrant Beet and Goat Cheese Latke. Each variation brings its own distinctive charm, catering to diverse preferences and culinary adventures. Whether you're a seasoned latke enthusiast or a curious foodie seeking new culinary experiences, this article has something for everyone. Embark on a delightful culinary adventure and discover the symphony of flavors that await.

Check out the recipes below so you can choose the best recipe for yourself!

LATKES



Latkes image

Provided by Food Network

Categories     side-dish

Time 55m

Yield 25 to 30 small latkes

Number Of Ingredients 16

2 pounds russet potatoes, peeled and coarsely grated
1 medium onion, grated
1 1/4 cups matzo meal
3/4 cup chopped fresh chives
5 large eggs
1 tablespoon kosher salt, such as Diamond Crystal
3/4 teaspoon freshly ground black pepper
Canola oil
1 pound celery root, peeled and grated
1 pound parsnips, grated
3/4 cup chopped fresh flat-leaf parsley
1 3- to 4-pound butternut squash, peeled, seeds and pith removed
1 cup matzo meal
1/2 cup chopped fresh sage
1 teaspoon kosher salt, such as Diamond Crystal
1/2 teaspoon freshly ground black pepper

Steps:

  • For the potato latkes: Place the grated potatoes in a large bowl or other food-safe container, fill it with water, and then strain. Repeat this rinsing process 2 or 3 times until the water runs clear, then drain the potatoes, squeezing out as much water as possible.
  • Combine the rinsed potatoes and grated onion in a large bowl and mix them together with your hands. Add the matzo meal and mix together, then add the chives. Finally, add the eggs and massage them into the potato mixture until thoroughly incorporated. Add the salt and pepper and mix it in with your hands.
  • Heat 2 to 3 tablespoons of oil in a large skillet over medium heat. Working in batches so that the latkes are not crowded in the skillet, take a golf ball-size portion of the potato mixture, flatten it between the palms of your hands, and add it to the skillet. Repeat.
  • Cook the latkes until they're crisp and brown around the edges, about 3 minutes; then flip and cook for another 2 to 3 minutes, until crisp and deep golden brown all over and still tender inside. Transfer to a paper towel-lined plate or baking sheet. Repeat with the remaining potato mixture, adding a tablespoon or so of oil between batches.
  • For the celery root-parsnip latkes: Follow the instructions for the potato version, substituting the celery root and parsnips for the potatoes (and skipping the rinsing step at the beginning) and substituting the parsley for the chives.
  • For the butternut squash latkes: Cut the squash into chunks and pass them through the grating disk of a food processor. Then follow the instructions for the potato version, substituting the squash for the potatoes (and skipping the rinsing step at the beginning) and substituting the sage for the chives, and cooking the latkes slightly longer over slightly lower heat (about 4 minutes on the first side and 3 minutes on the second side over medium-low heat).
  • You can reheat the latkes in a 450 degree F oven in 3 to 4 minutes.

PARSNIP & CELERY ROOT BISQUE



Parsnip & Celery Root Bisque image

Here's a simple yet elegant soup for fall and winter. Everyone enjoys the smooth texture and earthy veggies. For a colorful garnish, sprinkle on chives and pomegranate seeds.-Merry Graham, Newhall, California

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

2 tablespoons olive oil
2 medium leeks (white portion only), chopped (about 2 cups)
1-1/2 pounds parsnips, peeled and chopped (about 4 cups)
1 medium celery root, peeled and cubed (about 1-1/2 cups)
4 garlic cloves, minced
6 cups chicken stock
1-1/2 teaspoons salt
3/4 teaspoon coarsely ground pepper
1 cup heavy whipping cream
2 tablespoons minced fresh parsley
2 teaspoons lemon juice
2 tablespoons minced fresh chives
Pomegranate seeds, optional

Steps:

  • In a large saucepan, heat oil over medium-high heat; saute leeks 3 minutes. Add parsnips and celery root; cook and stir 4 minutes. Add garlic; cook and stir 1 minute. Stir in stock, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 25-30 minutes., Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pan. Stir in cream, parsley and lemon juice; heat through. Serve with chives and, if desired, pomegranate seeds.

Nutrition Facts : Calories 248 calories, Fat 15g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 904mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 5g fiber), Protein 6g protein.

CELERY ROOT AND PARSNIP PUREE



Celery Root and Parsnip Puree image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Peel and chop 1 pound celery root and 1 pound parsnips; cook in salted boiling water until tender, about 20 minutes. Drain, then puree in a blender with 1 cup milk, 2/3 cup sour cream and 2 tablespoons butter. Season with salt and pepper.

CELERY-ROOT AND POTATO LATKES



Celery-Root and Potato Latkes image

Categories     Cake     Potato     Vegetable     Side     Fry     Sauté     Hanukkah     Vegetarian     Kosher     Simmer     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 32 latkes

Number Of Ingredients 12

1 large celery root (celeriac; 1 1/2 lb), peeled with a knife
1 1/2 lb large russet (baking) potatoes (about 3 large)
2 tablespoons fresh lemon juice
1 lb onions, quartered
2/3 cup all-purpose flour
4 large eggs, lightly beaten
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon ground celery seeds
About 1 1/2 cups vegetable oil
Special Equipment
a kitchen towel (not terry cloth)

Steps:

  • Put oven racks in upper and lower thirds of oven and preheat oven to 250°F.
  • Coarsely grate celery root into a bowl using the 1/3-inch-wide holes of a box grater.
  • Peel potatoes and coarsely grate into a large bowl. Add lemon juice and toss. Coarsely grate onions into same bowl.
  • Transfer to towel, then gather up corners to form a sack and twist tightly to wring out as much liquid as possible.
  • Return potatoes and onions to cleaned bowl and stir in celery root, flour, eggs, salt, pepper, and celery seeds until combined well.
  • Heat 1/3 inch oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Fill a 1/4-cup measure (not tightly packed) with latke mixture and carefully spoon it into skillet, then flatten to 3 inches in diameter with a slotted spatula. Form 3 more latkes in skillet, then fry until undersides are deep golden, 1 1/2 to 3 minutes. Turn over using 2 spatulas and fry until deep golden all over, 1 1/2 to 3 minutes more. (If latkes brown too quickly, lower heat to moderate.) Transfer to paper towels to drain briefly. Keep warm in 1 layer on a metal rack set in a shallow baking pan in oven. Make more latkes in same manner. Use a second rack and baking pan to keep last batches warm.

RED FLANNEL POTATO LATKES



Red Flannel Potato Latkes image

Provided by Joan Nathan

Categories     quick, appetizer

Time 25m

Yield About 12 latkes (4 servings)

Number Of Ingredients 9

1 pound (about 2 medium) Yukon Gold or other all-purpose potatoes
1 medium beet (about 8 ounces), peeled
Half a celery root (about 8 ounces), peeled
1 medium onion, peeled
1 large egg
1 teaspoon salt
Freshly ground black pepper
Vegetable oil for frying
Apple sauce or sour cream, for serving

Steps:

  • Using shredding holes on a hand-held grater or shredding disk on a food processor, shred potatoes, beet, celery root and onion. Squeeze to extract as much liquid as possible, and place shreds in a large bowl. Add egg, and season with 1 teaspoon salt and pepper to taste. Mix well.
  • Place a 12-inch nonstick skillet over medium heat, and add a generous film of vegetable oil. Take a handful of potato mixture and press into a flat disk in palm of one hand. Gently place in hot skillet. Repeat until skillet is filled. Fry, turning once, until golden on both sides, about 3 minutes a side. (Adjust heat as necessary so the latkes do not burn.) Transfer to paper towels to drain; keep warm. Repeat with remaining potato mixture. Serve with applesauce or sour cream.

Nutrition Facts : @context http, Calories 512, UnsaturatedFat 37 grams, Carbohydrate 31 grams, Fat 42 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 686 milligrams, Sugar 5 grams, TransFat 0 grams

PARSNIP AND CELERY ROOT MASH



Parsnip and Celery Root Mash image

These are two vegetables that are usually dead cheap at the market, but not enough people know what to do with them. The parsnips can be peeled and cut just like carrots, but the tough skin and larger size of the celery root (aka celeraic) requires a big knife. This is a favourite in my home, where we serve it as a substitute for mashed potatoes. I like a coarse mash and use a regular potato masher, but you can use a stick blender for a smoother purée.

Provided by Ginsugirl

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon oil
1 large onion, chopped
2 garlic cloves, peeled and sliced
1 lb parsnip, peeled and coarsely chopped
1 celery root, peeled and coarsely chopped
3 cups water (or enough to just cover vegetables) or 3 cups broth (or enough to just cover vegetables)
salt and pepper, to taste
2 tablespoons butter
caraway seeds or even curry

Steps:

  • Saute the onions in the first tbsp of butter or oil in a large, heavy pot, until just soft, not browned. add any spices, and the garlic, sautee one minute longer. add the parsnips and celery root, the cover with the liquid. Simmer over medium heat until vegetables are very tender, about 30 minutes. Remove bay leaves, if using. Drain, reserving liquid. Return solids to pot and mash. Add cooking liquid to desired consistency. Stir in butter, adjust seasonings.

Tips:

  • Use fresh, high-quality ingredients: Fresh vegetables will have a better flavor and texture than older vegetables. Look for vegetables that are firm and brightly colored.
  • Grate the vegetables finely: This will help the latkes to cook evenly and prevent them from falling apart.
  • Season the vegetables well: Don't be afraid to add plenty of salt and pepper to the vegetable mixture. This will help to bring out the flavor of the vegetables.
  • Cook the latkes over medium heat: This will help to prevent them from burning. Be patient and let the latkes cook through before flipping them.
  • Serve the latkes hot: Latkes are best served hot out of the pan. You can top them with sour cream, applesauce, or your favorite condiment.

Conclusion:

Celery root and parsnip latkes are a delicious and unique twist on the classic potato latke. They are easy to make and can be served as an appetizer, side dish, or main course. With their crispy exterior and tender interior, these latkes are sure to be a hit with everyone who tries them. So next time you're looking for a new way to enjoy vegetables, give celery root and parsnip latkes a try!

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