Cooking with Chef Hermann: Celery Root and Sweet Potato Pancakes
Celery Root and Sweet Potato Pancakes
- 1 ½ tsp Cumin Seeds
- 2 Eggs, slightly beaten
- 3 TB Olive Oil
- 2 Cloves Garlic Minced
- ½ tsp Salt
- 12 oz Celery root or parsnips, peeled and shredded
- 12 oz Sweet potatoes, peeled and shredded
- Sour Cream and/or Apple sauce for garnish
Toast cumin seeds, cool, crush and set aside
Combine eggs, 3 TB of olive oil, garlic, salt and cumin seeds. Stir in the celery root and sweet potato until combined.
In large skillet pan, heat olive oil. Place spoonfuls of pancake mix in hot oil. Cook over medium high heat until golden brown, about 5-6 minutes. Flip and cook the other side. Set on paper towel to drain excess oil. Continue until batter is used up, keeping cakes warm in a 200F oven.
Garnish with sour cream and or applesauce.