Beet and Red Onion Potato Latkes with Carrot Puree and Horseradish and Caraway Creme Fraiche

Ingredients

• 2 tablespoons caraway seeds toasted
• 1  carrots peeled
• 1 quart carrot juice fresh
• 3 large carrots diced peeled
• 1 cup crème fraîche 
• 2  eggs 
• 0.5 cup flour all-purpose
• 2 cups grapeseed oil as needed plus more
• 3 ounces grapeseed oil 
• 0.3 cup horseradish freshly grated
• 1  beet red peeled
• 2  onions red peeled
• 4 servings salt for sprinkling
• 3  yukon gold potatoes peeled

Equipment

• food processor
• bowl
• frying pan
• paper towels
• sauce pan
• mixing bowl
• blender
• spatula
• slotted spoon
• colander

Directions

1. Watch how to make this recipe.
2. Heat the oil in a medium saucepan, over medium heat.
3. Add the carrots and saute for 2 minutes. Stir in the carrot juice and simmer until the liquid has reduced by 5/
4. Put the carrot mixture in a blender and puree until smooth.
5. Transfer to a serving bowl and serve at room temperature.
6. Mix all of the ingredients in a small bowl and let sit, ideally for 24 hours in the refrigerator.
7. Serve cool.
8. Using the grating attachment in a food processor, grate the potatoes, onions, carrot and beet separately. Coat a small saute pan with a little oil and put it over low heat.
9. Add half of the grated onions and saute them slowly until caramelized, soft and sweet. Using a colander, squeeze all the excess liquid out of the remaining vegetables and then combine all of the ingredients in a mixing bowl.
10. Add the 2 cups of oil to a medium skillet and heat it to 370 degrees F. Put 2 ounces of the latke mixture into the oil and cook until brown on 1 side, approximately 2 minutes. Using a slotted spoon or spatula, flip the latke and continue to cook until brown on the other side.
11. Remove from oil to a paper towel covered tray and immediately season with salt, to taste. Continue with the remaining mixture. Arrange the latkes on a serving platter and serve immediately with the carrot puree and the horseradish and caraway creme fraiche.