Jerusalem Artichoke and Potato Soup
This simple, velvety soup will warm up your kitchen on a cold March or April day.
Traditional potato pancakes take on a new twist by using whatever root vegetables you have in your pantry. Try substituting parsnips or any other seasonal vegetable you have for the carrots. Serve warm with sour cream, maple syrup, applesauce or a fried egg.
Ingredients
- 1 pound potatoes or sweet potatoes (3–4 potatoes), grated
- ¼ pound carrots (about 2 carrots), grated
- ¼ pound beets (about 1 beet), grated
- ½ cup grated onion, about 1 small onion
- ½ cup all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- Canola or grapeseed oil for frying
- Chives or green onions, chopped, for serving (optional)
Instructions
Makes about 30 small or 14–15 larger pancakes | Serves 4–6
Place the grated vegetables in a clean kitchen towel or cheesecloth and squeeze out excess liquid. Let this sit for 5–10 minutes and then squeeze again.
In a separate bowl, whisk the flour, baking powder, salt and eggs together. Add in the vegetables and toss with a fork until they are evenly coated with the flour and egg mixture.
Preheat oven to 200°. Heat about ½ inch of oil in a 10- or 12-inch pan over medium-high heat. When the oil is hot but not smoking, add heaping tablespoonfuls of the batter in the pan. Flatten the batter with the back of a spoon or a spatula. Only put 2–3 in the pan at a time. If you crowd the pancakes, they will not cook as fast and will be less crispy. Allow the pancakes to cook for 5–6 minutes, until crispy, and then flip them over and cook for another 3–5 minutes. Remove from the oil with a slotted spatula. Put them on paper towels on a baking sheet or ovenproof pan and place in oven until you are ready to serve them.
Put more batter in the pan and proceed in the same way until you have cooked all pancakes. Serve warm with fresh chives or green onions on top.
