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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.
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 Â½ teaspoons salt
Â¼ 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 3â€ 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 350Â°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.
Â½ cup dry white wine, such as GewÃ¼rztraminer
Â½ cup water
Â¼ 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 Â¼ 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 firstname.lastname@example.org