Ingredients:
Potato Celeriac Latkes
- 6 Yukon Gold Potatoes – peeled and shredded
- 1 Celeriac Root – peeled and shredded
- 1 Yellow Onion – peeled and fine slice
- 4 Whole Large Eggs
- 3 sprigs of Fresh Thyme – leaves stripped
- 6 tbsp. (90ml) Unsalted Butter
- Flaked Sea Salt to taste
- Fresh Ground Black Pepper to taste
Apple Plum Sauce
- 5 Gala or McIntosh Apples – peel, core and quarter
- 5 Blue Plums – slice in half and remove pit
- 1 cup (250ml) Apple Juice or Water
- 1 cup (250ml) Dark Brown Sugar
- 2 Whole Cinnamon Sticks
- 3 tbsp. (45ml) Unsalted Butter
- Flaked Sea Salt pinch
Directions:
Potato Celeriac Latkes
Fit the Cuisinart Griddler® Deluxe with two griddle plates and preheat both to 450 ̊F (220 ̊C)
Squeeze excess water from shredded potato, combine with celeriac, onion and thyme
Whisk together eggs until combined, season with salt and pepper
Pour egg mixture over shredded vegetable mixture, fold together
Brush butter on Griddler® Deluxe, form pancakes to desired size, sauté until golden brown, turn
Sauté both sides until golden brown, turn out on paper towel to remove excess oil
Season with salt and pepper, serve whole or in wedges with apple-plum sauce
Apple Plum Sauce
Combine all ingredients in the cooking pot of the Cuisinart 3.5 Quart Programmable Slow Cooker
Cover and set to Slow Cook on Low for 4 hours cook until tender
Once unit switches to Keep Warm, remove the whole spices
For a chunky sauce, use a potato masher to mash apples to desired consistency
For a smooth sauce, transfer apples to a fine mesh strainer and press through with ladle
Once the apples have passed through the strainer, and return smooth apples to the cooking pot.
Keep sauce on Keep Warm for serving, or cool to room temperature and store in the refrigerator
