Ingredients
- 1 large celery root, peeled
- 4 large yukon gold or white potatoes, peeled
- 1/2 small yellow onion, peeled and finely chopped
- 1/2 cup all-purpose flour
- 3 cup large eggs, lightly beaten
- 6 tablespoon clarified butter
Preparation
Baking Directions:
1) Using the large holes of a box grater or the shredding disk in a food processor, shred the celery root and potatoes and put them into a bowl.
Add the onion and flour.
Sift the mixture and sprinkle with salt and pepper to taste.
Mix in the eggs.
The celery root mixture will be quite wet.
2) Preheat the oven to 350 degrees F.
3) Warm 1 tablespoon of the clarified butter in a 6-inch nonstick sauté pan over medium-high heat.
Divide the celery root mixture into 6 equal portions.
When the oil is hot, put 1 portion in the pan and spread it out evenly to form a pancake.
Cook until golden brown on each side, 1 to 2 minutes per side.
Remove the pancake with a spatula and transfer to a nonstick cookie sheet.
Cover with foil and keep in a warm place.
Wipe out the pan with a paper towel and repeat the process until all the pancakes are browned.
4) Bake the 6 pancakes on the cookie sheet for 10 minutes until the potatoes are cooked through.
Serve at once.