Beet latkes with dill creme fraiche, poached eggs and spinach (Gluten-free)
User Reviews
4.7
9 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4 -6
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Course
Breakfast
Beet latkes with dill creme fraiche, poached eggs and spinach (Gluten-free)
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Whether you love the food of Winnipeg or the prairies, or just want a delicious modern inventive take on a traditional Eastern-European recipes, these GF beet latkes are for you. Taken with permission from publisher from the Winnipeg Cooks cookbook.
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Ingredients
Latkes:
- 3 large beets peeled
- ½ yellow onion
- 3 yellow-flesh potatoes
- ½ cup GF flour blend or brown-rice flour
- 2 eggs
- ¼ chopped fresh dill
- 3 garlic cloves chopped
- Pinch of salt and freshly ground pepper
- canola oil
Creme fraiche:
- 2 cups full-fat sour cream
- 1 TB chopped fresh dill
- Pinch of kosher salt
Eggs and spinach:
- Splash of white vinegar
- 8 eggs
- canola oil
- 1 clove garlic minced
- 2 cups lightly packed spinach leaves
- Splash of dry white wine
- Pinch of kosher salt
To serve:
- ¼ cup finely diced bell pepper
- Fresh fruit as desired
Instructions
Latkes:
- Shred beets and onion using a box grater. Squeeze out the juice using the bag of a spoon, or gloved hands (discard juice).
- Using the same box grater, shred potatoes, transferring them to a bowl of cold water as you work. Drain well.
- In a large bowl, combine shredded beets, onion, potatoes, flour, eggs, dill, garlic and salt and pepper. Stir well to combine.
- Preheat a large skillet over medium-high heat. Add a splash of oil.
- Drop palm-sized handfuls of the latke mixture into the hot pan and, using a spatula, flatten (patties should be 4-5 inches in diameter and no thicker than a ¼ inch). Cook until browned, about 4-5 minutes on each side.
Creme fraiche:
- In a small bowl, combine all creme fraiche ingredients. Cover and refrigerate until ready to use.
Eggs and spinach:
- Fill a pot with water, add a splash of vinegar and bring to a boil. Reduce heat to medium and poach a few eggs at a time (5 minutes for soft and runny yolks, or longer as desired). Transfer poached eggs to a plate lined with paper towels and set aside until ready to use.
- Meanwhile, in a skillet over medium heat, add a splash of oil. Saute garlic for 2 minutes. Add spinach and cook until just wilted, about 1 minute. Add wine and salt and cook, stirring occasionally, for 2-3 minutes. Remove from heat.
To serve:
- Divide latkes among serving plate. Top with a mound of spinach, and then a poached egg. Dollop each egg with creme fraiche and garnish with bell peppers. Serve with fresh fruit alongside.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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