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Rutabaga Latkes with Ginger and Pear Compote

(5.0 out of 5), 4 votes. Rate This Recipe

Rutabaga Latkes with Ginger and Pear Compote

 

For a little twist on the classic potato latke and applesauce, try these latkes made with rutabaga and serve a pear compote alongside.

Happy Chanukah!

 

Yields: Approximately 1 dozen latkes

 

4-6 medium rutabagas, peeled and shredded (about 6 cups)

1/3 cup flour

3 Tablespoons fresh thyme, chopped

1 Tablespoons fresh ginger, chopped

1 ½ teaspoons salt

¼ teaspoon black pepper

3 large eggs, slightly beaten

 

Canola Oil for frying

 

 

In a large bowl combine the rutabagas with the next five ingredients and then add the eggs.

 

In a large skillet pour enough oil to coat the bottom of the pan and heat on medium flame.  Add the rutabaga mixture by 1/3 cupfuls and press down so that you have 3” rounds.  Fry on both sides until golden and place on a paper towel lined plate.

 

Serve immediately with the Pear and Ginger Compote (recipe to follow) or reheat for 10 minutes in a 350°F oven until crisp.

 

Pear and Ginger Compote

 

The balance of sweetness and spice in this compote make a good accompaniment to the rutabaga latkes.

 

½ cup dry white wine, such as Gewürztraminer

½ cup water

¼ cup sugar cup water or dry white wine

2 Tablespoon fresh lemon juice (approximately 1 lemon)

2 Tablespoon fresh ginger, peeled and minced

2 lbs firm but ripe pears, peeled, cored and cut into ¼ inch cubes

 

Combine the wine, water and sugar in a medium saucepan and simmer over low heat until sugar has dissolved.

 

Add the lemon juice, ginger, and pears and simmer for an additional 20 minutes or until pears are tender. Serve alongside rutabaga latkes



Pessy Haskelevich is a personal chef specializing in creating delicious seasonal menus with a unique personal touch.  She can also help you choose the perfect wines to pair with each dish.  She may be contacted at 347-777-9714 or anatomyoftaste@gmail.com

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